Salsa Mexicana - cooking recipe

Ingredients

4 medium tomatoes, peeled and chopped
1 small onion, minced
1 carrot, minced
1 stalk celery, minced
1 sweet red or green pepper, diced
1/2 to 2 jalapeno peppers, minced
1/4 to 1/2 c. chopped fresh cilantro
2 Tbsp. red wine vinegar
1 tsp. lime juice
1/2 tsp. dried oregano, crumbled
1/2 tsp. garlic powder
1/4 tsp. pepper

Preparation

Combine in large bowl.
Cover and refrigerate at least 2 hours before serving.
Yields 3 cups.