Homemade Salsa - cooking recipe

Ingredients

4 jalapeno or other hot peppers
4 large tomatoes
1 large onion
1 clove garlic
2 large green peppers
1 Tbsp. oil
salt and pepper to taste
1/2 tsp. sugar
1 Tbsp. vinegar
1 tsp. dried cilantro (optional)

Preparation

Chop all vegetables into 1/2-inch pieces.
Remove as many of the hot pepper seeds as desired to determine how hot you want the salsa (the more seeds you leave in, the hotter the salsa).
Saute the vegetables in hot oil in skillet for 5 to 10 minutes.
Add remaining ingredients.
Simmer for 1 to 2 hours, until at least half the liquid boils off.
Freezes well.
Use refrigerated salsa within 2 weeks.
A great way to use your garden produce!