2 lg. cans stewed tomatoes
1 green pepper, diced
1 yellow bell pepper, diced
2 tsp. salt
2 med. onions, diced
1/4 lb. jalapeno pepper, diced
1 red bell pepper, diced

Place stewed tomatoes in blender. Turn blender on only briefly so that tomatoes are not whole but in chunks. Pour into large saucepan. Add remaining ingredients. Salt to taste. Bring to a boil and allow to simmer for at least 2 hours. Peppers vary in potency. If hotter salsa is desired, add 2 teaspoonfuls cayenne pepper and increase the amount of jalapeno peppers used. If the salsa is too thin, add a small can of tomato paste. The longer the salsa sets, the hotter it gets! It will keep in the refrigerator for about 4 weeks.