Fresh Vegetable Salsa

• 1 large tomatoes
• 1 medium onion
• 1 carrot
• 1 red bell peppers or 1 green bell pepper
• 4 cauliflower florets
• 1 stalk celery
• 12 cup pitted ripe olives
• 1 clove garlic, minced
• 14 cup pickled jalapeno pepper, diced,reserve juice
• 13 cup pickled jalapeno pepper juice, from the jar

1. Finely dice all vegetables, tomato thru olives.
2. Combine all ingredients in a glass bowl.
3. Cover& refrigerate for 2 hours or overnight, stirring occasionally.
4. Serve with taco chips.
5. Notes: Use any firm veggies you have on hand.
6. Do not omit the jalepenos or their juice.
7. If you have leftovers, try this in a"fusion-type" stir-fry, in scrambled eggs, or in soup.

tomatoes, onion, carrot, red bell peppers, cauliflower, celery, olives, clove garlic, jalapeno pepper, pepper juice

Taken from www.food.com/recipe/fresh-vegetable-salsa-27921 (may not work)