Thank you to Jacqueline Edwards Schuster for sharing this awesome recipe!
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2 (28 oz) cans petite diced tomatoes (drained well) 1 large or 2 small jalapeno peppers (for hot leave seeds in , milder - reduce or remove the seeds) 1 large green pepper seeds and core removed 1 bunch cilantro 3 cloves fresh garlic or teaspoon of minced garlic that comes in a jar I medium onion lime juice to taste ( I use about 2 tablespoons) salt to taste (I usually use a teaspoon)
Either in food processor or by hand finely chop onion, green pepper, cilantro and jalapeno pepper, and garlic if it is fresh.
Place in a large bowl and add salt and lime juice. In food processor or by hand (unless you like it chunky) chop up the drained tomatoes and also add to bowl.
Stir well to combine all ingredients and refrigerate.
(The longer you refrigerate it, the better it will be. Refrigerator shelf life is two weeks)
Jacqueline says: I use two large jalapeños, one seeded and one unseeded. You can carefully add the jalapeño until it gets to the "fierceness" you desire.