Mexican Salsa - cooking recipe

Ingredients

1 bunch scallions, chopped
3 large tomatoes, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1 (35 oz.) can whole tomatoes, pureed with liquid
1/2 c. water
1/2 c. fresh lime juice
2 Tbsp. fruity olive oil
2 Tbsp. finely chopped parsley or coriander
salt and pepper to taste

Preparation

Combine the scallions, fresh tomatoes and peppers in a large mixing bowl.
Stir in the pureed tomatoes, water and lime juice. Stir in the oil and parsley; season with salt and pepper. Refrigerate, covered, until ready to serve.
Serve with your favorite corn tortilla chips.
A great summer dip!
Yields 8 cups.