Yield: 4 cups


3-1/2 cups peeled chopped tomatoes (about 4 large)

1 large green pepper, chopped

1 medium onion, chopped

1 serrano pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

1 tablespoon sugar

2-1/4 teaspoons salt

1 garlic clove, minced

3/4 teaspoon ground cumin

1 can (6 ounces) tomato paste

1/4 cup Bodacious Olive Sicilian Lemon Balsamic Vinegar

2 tablespoons lemon juice

1/3 cup Bodacious Olive Persian Lime Extra Virgin Olive Oil


In a large saucepan, combine the first nine ingredients. Stir in the tomato paste and lemon juice. Bring to a boil. Reduce heat; simmer.uncovered, for 1 hour, stirring frequently. Add Sicilian Lemon Vinegar and Persian Lime EVOO.

Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

Note: Wear disposable gloves when cutting hot peppers.  The oils can burn skin. Avoid touching your face.