4cupspeeled chopped fresh tomatoesabout 4 large/6 medium
1cupdiced onionabout 1 medium
2 1/2cupsdiced mixed sweet peppersabout 2 large bell peppers (yellow/orange bell peppers, cubanelle, anaheim or sweet banana peppers are all good choices)
1 1/2tsp.fine salt
1/2tspdried oregano leaves
To be added after salsa is cooked:
1/4cupchopped fresh cilantro or flat-leaf parsley
1/2 - 1 1/2tsp.hot pepper sauce,Tabasco™ or 1 1/2 tsp. - 1 Tbsp. minced fresh hot pepper*Add 1/2 tsp. hot pepper sauce for mild salsa up to 1 1/2 tsp. for hot
Combine all the Salsa ingredients in a large, non-reactive (not aluminum) pot and bring to a boil on the stove-top over medium-high heat, stirring regularly. Reduce heat to medium-low and simmer, stirring often, for about 1 hour, or until thickened.
Test your salsa: Place a tablespoon of salsa on a clean plate. Tip the plate. Salsa should flow as one mass, not break into pieces).
Remove pot from heat. Stir in fresh cilantro and hot sauce. Spoon into clean 1 quart jar (or two 2-cup jars) and allow to stand on the counter for 15-20 minutes to cool slightly. Place jar lid on loosely and refrigerate until cool. Tighten jar lid for longer storage. Must be refrigerated, as it is not processed. Will keep in the fridge for about 30 days.
*If you want to make a large batch and process it for longer, shelf storage, simply double the recipe then fill jars to within 1/4-inch of top and process for 10 minutes in a water bath or process in a pressure cooker.