Fresh Tomato Salsa

Here's a recipe for a crowd. The fresh taste of this salsa has flavor far and beyond that of commercially prepared salsas. You may wish to use a food processer to shorten preparation time. Recipe from N.C. Farm Bureau.

• Ready In: 20 mins
• Yields: 1 gallon

Ingredients

• 12  ripe tomatoes, chopped
• 6  medium onions, finely chopped
• 3  medium green bell peppers, finely chopped
• 1 (12 ounce) jar  pickled jalapeno peppers, drained and diced
• 6  tablespoons sugar
• 2  teaspoons salt
• 6  tablespoons  vegetable oil
• 6  tablespoons lemon juice
• 6  tablespoons cider vinegar
• 2 -3  cloves garlic, finely minced
• 3  tablespoons dried cilantro
• 3 (15 ounce) cans tomato sauce (for thicker salsa, add 2 cans tomato sauce and one 12 oz. can tomato paste, instead)
• 3  teaspoons dried oregano

Directions

1. Mix all ingredients together and chill to allow flavors to meld.
2. This keeps several days in the refrigerator, but unused portions make a great basis for soup starter.
3. Simply add some more chopped tomatoes, your favorite meat, vegetable stock, potatoes, etc.
4. Adjust the liquid and spices to taste.
5. Enjoy or freeze for later.