My Homemade (Hot) Salsa

• 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

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

tomatoes, onion, green pepper, jalapeno slices, sugar, salt, black pepper, vegetable oil, lime juice, chili powder, parsley, ground cumin, ground oregano, cilantro, ground cayenne pepper, garlic

Taken from www.food.com/recipe/my-homemade-hot-salsa-43493 (may not work)