My Homemade (hot) Salsa

Ingredients

• Servings: 12
• 2 (28 ounce) cans peeled ready-cut tomatoes
• 1 large onion, diced in fairly large pieces
• 1 large green pepper, diced in faily large pieces
• 2 tablespoons canned jalapeno slices, minced
• 2 -4 tablespoons jalapeno juice, from jar
• 1 tablespoon sugar
• 1/2-1 teaspoon salt (or to taste)
• 1/2-1 teaspoon black pepper (or to taste)
• 2 -3 tablespoons vegetable oil
• 2 -3 tablespoons lime juice
• 1 -2 teaspoon chili powder
• 1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
• 1/4 teaspoon ground cayenne pepper
• 1/2-1 teaspoon garlic powder or 2 cloves fresh garlic, minced

Recipe

• 1 in a large pot mix together all of the ingredients and bring to a boil.
• 2 reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• 3 remove from heat and let cool in pan.
• 4 pour into non-metal container with a lid and chill completely before serving.
• 5 keeps about 2 weeks in the refridgerator.