Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  jalapeno peppers -- chopped fine (3/4
                        -- to 1)
  2              large  white or yellow onions -- chopped fine (2 to
                        -- 3)
  1             medium  green peppers -- chopped fine
                        tomatoes -- (enough to total
                        -- about 3 quarts
                        -- with other vegetables chopped coarse)
                        garlic -- (fresh minced or
                        -- powder)
                        chicken bouillon powder
                        red wine

Preparation:

Use 4-1/2 quart crock pot and food processor. 1. Wash all vegetables and chop as directed. Combine in crockpot. 2. Add some seasoning and a little wine. 3. Cook on low for 2 - 3 hours. Taste and adjust seasonings or add ingredients to your liking. 4. Continue cooking for 5 - 6 hours. 5. Cool and make final seasoning adjustment. Mild or wild, this "made fresh from scratch" salsa will spice up any menu. Serve cold or hot as appetizer dip for chips. Use hot to garnish tacos, enchiladas, or scrambled eggs. Keeps in refrig for several weeks. Freezes well.

Nutritional Information:

52 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 3mg Sodium