• Servings: 10
  • Preparation Time: 1 hour
  • 4 cups chopped tomato
  • 1 cup chopped onion
  • 1 cup chopped green peppers
  • 1 cup chopped red/yellow/orange peppers
  • 3 teaspoons minced garlic
  • ½ cup chopped fresh cilantro
  • 2 teaspoons salt (I used garlic salt)
  • 1 teaspoon pepper
  • ¾ cup distilled white vinegar
  1. Combine all ingredients in large mixing bowl. Best served cold.
This is a great recipe for your garden veggies - when we have a bumper crop of tomatoes! Just chop everything up, combine and add salt, pepper, vinegar to taste. This is best served cold but does a great job canned. If canning, do not cook the salsa down before processing. Fill jars and process for 30 minutes.