3 lg. tomatoes, Roma are best
2 sm. red onions
4 cloves garlic, minced
2 tbsp. finely chopped jalapeno peppers
1/4 c. parsley
1/2 c. read wine vinegar
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper

Core and coarsely chop the tomatoes. Drain if they are too watery. Add remaining ingredients and mix until well blended. Let the salsa stand for at least 30 minutes before serving. Makes about 5 cups. This can also be made on a large scale and canned.