Sting'S Nearly World Famous Salsa

• 28 ounces diced tomatoes, petite
• 3 ounces tomato paste
• 1 medium white onion (chopped)
• 1 large garlic clove (grated or minced)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic salt
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 2 tablespoons fresh cilantro, finely minced, packed, leaves only
• hot pepper (Jalapeno, Habanero, Scotch Bonnet)

1. Combine the first 9 ingredients.
2. It will have great flavor, but very little heat at this point. To spice it up, add whatever hot peppers you like. Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno. All I do is cut off the stem and finely mince the peppers, seeds and all. Even better is to freeze the peppers and use a microplane to grate them into a fine mash. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
3. Another flavor variant is to use lemon juice instead of lime juice.
4. Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.

tomatoes, tomato paste, white onion, garlic, black pepper, garlic salt, lime juice, sugar, fresh cilantro, hot pepper

Taken from www.food.com/recipe/stings-nearly-world-famous-salsa-441038 (may not work)