Preparation:
Pour 1/2 cup of tomato sauce in blender, add spices, parsley, cilantro, jalepeno, 1/2 of the white onion and garlic. Blend very, very well. Chop the green and white onions, red and green peppers and the tomatoes. Mix all ingredients in a large bowl. Pour into canning jars and keep refrigerated. The lemon juice acts as a preservative but you can't taste it. They can last 2-3 weeks in the refrigerator but they're usually eaten before that! :-) I've written this from memory, I don't have it written down anywhere (well, now I do) so I hope I didn't forget anything. NOTE: This recipe is very flexible, we sometimes add black olives or more of one thing than the other and I usually |
