Tomato And Pepper Salsa - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, peeled and cut into cubes
2 cloves garlic, peeled and finely chopped
1 lb red peppers, deseeded and cut into small cubes
2 None green peppers, deseeded and cut into thin rings
4 1/3 lb beefsteak tomatoes, coarsely chopped
1/4 cup white wine vinegar

Preparation

Heat the oil in a non-stick frying pan and briefly saute the onions and garlic. Add the red and green peppers. Cook for about 2 mins, stirring, then add the tomatoes and vinegar and season to taste.
Pour the mixture into 8 clean, sterile 8.5 oz jars and leave to cool for about 5 mins before securing the lid. Salsa will keep in the refrigerator for about two weeks.