My Farm Salsa Salad
5 lbs. fresh ripe tomatoes, diced (or 2 big cans of diced tomatoes)
1 large red onion, diced
6-10 cloves of crushed garlic
8 colorful sweet peppers (green, red, yellow, orange etc...) diced
3 jalepeno peppers, minced, seeds, pulp & all)
jamaican hot sauce as required
Chop all the vegetables and place in a big bowl with a lid. [Wear gloves, or keep your hands in a plastic bag while handling the jalepeno. I didn't once, and accidentally rubbed my eye (AFTER I washe'd my hands) and it burned for hours!] Keep salad refrigerated - use it right away or within a few days. Serve it with crunchy tortillas, baked potatoes, pancakes, veggie burgers, etc. Add black beans and yellow corn, to pretty it up and make it a meal. When we make this its an event. We all chop. Its made by the half-barrell and its all we eat for days!