2 lg. ripe tomatoes
8 lg. jalapeno peppers
2 lg. onions
1 green bell pepper
5 cloves garlic
1 tbsp. salt
2 tbsp. sugar

Using a blender or food processor, put 1 each of all vegetables and using pulse just until it is still chunky. Drain reserving liquid. Repeat until it is all done.

Mix drained salsa, adding sugar and salt and at this point, add some of drained liquid to make it to suit your taste. If it seems too hot, add more tomatoes. Store in glass jar and use on tacos, scrambled eggs, or as a relish. Since this is fresh, it will not store too long. Makes about 1 quart. Must be refrigerated.