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.