Slow Death Salsa
4 ripe tomatoes
1 red onion (large)
1 habanero pepper
1 green bell pepper (large)
1 red bell pepper (large)
1 yellow bell pepper (large)
½ cup of vinegar (Apple Cider vinegar for better taste)
Add vinegar and 1 cup of water to a large pot.
Cut up all tomatoes into small chunks and set aside.
Dice peppers and onions into tiny pieces and set aside.
Dice jalapenos and habaneros but do not discard pepper seeds.
Put all diced ingredients to include seeds into pot and let all ingredients simmer on medium-high heat.
Stir occasionally to prevent sticking.
When mixture begins to boil, reduce heat to a low simmer and gradually add salt to taste.
Let the mixture simmer on low for 1 to 2 hours and stir occasionally.
When tomatoes have lost their original shape, salsa can be removed from the pot and placed in a heat-proof container.
Put salsa in the refrigerator until chilled and serve!
*For a milder version, do not use jalapenos or habaneros.
Pairs Well With
Compliments of my Sister.