Salsa - cooking recipe

Ingredients

2 (14 1/2 oz. each) cans whole peeled tomatoes, well drained or use fresh garden-ripe tomatoes (if in season, winter tomatoes are too mealy and lacking in flavor)
1 clove garlic
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 tsp. chopped cilantro leaves
1/8 tsp. salt
1/8 tsp. black pepper
jalapeno peppers, minced (added to taste, start with 2 tsp.)

Preparation

Chop well drained tomatoes with wire whisk.
Add rest of ingredients and mix well.
Add chopped jalapeno peppers to your taste.
Refrigerate until ready to use.
Salsa tastes best after two or three days.
Yield:
Approximately 2 cups.
Each 2 tablespoon serving = 8 calories, 0 g total fat, 0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat, 0 cholesterol, 1.7 g carbohydrate, 0.3 g protein, 59 mg sodium, 0% calories from fat.