6 c. fresh skinned diced tomatoes
2 c. onions, chopped
2/3 c. green pepper, chopped
1 tbsp. lime juice
1/4 c. wine vinegar
1/4 c. olive oil
1/2 c. jalapeno peppers, chopped
1 tbsp. oregano, fresh if possible
1 tsp. minced garlic
1/2 tsp. salt
1 (28 oz.) can tomato puree

Combine all ingredients except tomato puree in large stainless steel pot. Bring to a boil uncovered stirring occasionally. Reduce heat and simmer uncovered for 35 minutes. Add tomato puree. Mix in thoroughly and continue to simmer for another 5 minutes.

Prepare jars to hot and clean condition. Fill with ladle and place in refrigerator upside down. Serve chilled with tortilla chips after one week, as snack or hors d'oeuvres.