Salsa
1 large can whole tomatoes or 5
-6 fresh peeled tomatoes
1 onion, minced
½ bell pepper, minced
1 bunch green onions, chopped
2 large green chili's (Anaheim) or canned diced
1 yellow chili, fresh, roasted, peeled and seeded; then diced*
1 jalapeno, prepared as yello chili*
1 tsp. salt
½ tsp. pepper, sugar, chili powder, garlic powder (or 1 clove
fresh minced), chopped fresh parsley or cilantro to taste
"Squish" tomatoes through fingers into large bowl - juice too. Add rest of veggies and seasonings. Refrigerate one hour to season. Keeps about a week.
*Roast chili's in 400º oven for 10 - 15 minutes or under broiler. Turn to brown lightly all sides. Remove from oven; cool 5 minutes. Wrap in plastic and towel; refrigerate 15 minutes. Remove and peel; remove seeds for less "hot". CAUTION: Do not rub eyes during or after this process.