4 large tomatoes,chopped up
5 Jalepeno Peppers, diced
2 medium onions, diced
1/2 green bell pepper, diced
1 cup tomato sauce
1 tsp garlic
1/2 tsp. salt
1 1/2 Tbs wine vinegar (white or red)
2 Tbs. Selentro herb (green coreander/Mexican Parsley

Mix well and let sit an hour or so. Refrigerate up to two weeks. To spice it up, add some La Victoria Salsa Jalapeno.