My Homemade (Hot) Salsa - cooking recipe

Ingredients

2 (28 ounce) cans peeled ready-cut tomatoes
1 large onion, diced in fairly large pieces
1 large green pepper, diced in faily large pieces
2 tablespoons canned jalapeno slices, minced
2 -4 tablespoons jalapeno juice, from jar
1 tablespoon sugar
1/2 - 1 teaspoon salt (or to taste)
1/2 - 1 teaspoon black pepper (or to taste)
2 -3 tablespoons vegetable oil
2 -3 tablespoons lime juice
1 -2 teaspoon chili powder
1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
1/4 teaspoon ground cayenne pepper
1/2 - 1 teaspoon garlic powder or 2 cloves fresh garlic, minced

Preparation

In a large pot mix together all of the ingredients and bring to a boil.
Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
Remove from heat and let cool in pan.
Pour into non-metal container with a lid and chill completely before serving.
Keeps about 2 weeks in the refridgerator.