- 1 1/2 cups green pepper (diced)
- 8 cups tomatoes (diced)
- 3 lg onions (diced)
- 2 Jalapeno peppers
- 15 oz can tomato sauce (optional)
- 3 cloves garlic (crushed) or a good pinch of garlic powder
- 2 tbsp vinegar
- 1 tbsp salt
Combine all the ingredients into a large stock pot. Cook for 15 minutes on a medium-low heat. Remove from heat and add 2 tbsp of cornstarch and 1/4 cup water. Place back on stove and bring to a boil. Cool and serve.
The salsa will last a good week in the fridge in an air tight container.
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