Makes about a gallon of salsa.
2 Bell peppers
1 large onion
2 Jalapeno peppers
1 TSP garlic powder
1 TSP chili powder
1 TSP salt
1 14.5oz can or 1 ¾ c tomato sauce
1 14.5oz can or 1 ¾ c diced tomato
1 Tbsp Vinegar
Dice half of the onion. Chop up the bell peppers, saving the heart and seeds.
Add to a blender the uncut half of the onion, the whole jalapeno peppers, garlic powder, chili powder, salt, vinegar, tomato sauce and just the hearts of the bell peppers. Mix and pour the sauce into a large bowl/pot. Now add the diced onion, chopped bell peppers and the bell pepper seeds. Also add the diced tomato. Softly stir until well mixed together. Enjoy.
To add flavor you can also add other peppers to the mixer such as banana peppers.
To lower the heat from the salsa remove the Jalapeno peppers seeds.
To raise the heat at the end use a can of mixed diced tomato and habanero peppers.
Note the longer salsa sits the hotter it gets.
Also some find it has a richer flavor if you boil it for 5 min after making.