Mexican Salsa

Ingredients

• 1 bunch scallions chopped
• 3 large tomatoes seeded and chopped
• 2 jalapeno peppers seeded and chopped
• 1 green bell pepper seeded and diced
• 12 red bell pepper seeded and diced
• 12 yellow bell pepper seeded and diced
• 1 35 oz can whole tomatoes pureed with liquid
• 12 c water
• 12 c fresh lime juice
• 2 Tbsp fruity olive oil
• 2 Tbsp finely chopped parsley or coriander
• salt and pepper to taste

Directions

1. Combine the scallions fresh tomatoes and peppers in a large mixing bowl
2. Stir in the pureed tomatoes water and lime juice Stir in the oil and parsley season with salt and pepper Refrigerate covered until ready to serve
3. Serve with your favorite corn tortilla chips
4. A great summer dip
5. Yields 8 cups