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| 24 | Fresh tomatoes; chopped medium |
| 6 Bund | cilantro Fresh, chopped |
| 4 | Green bell peppers; diced 3/4" |
| 4 | Red bell peppers; diced 3/4" |
| 3 | Red onions; diced 3/4" |
| 2 Bund | Scallions; sliced thinly |
| 1/4 Tasse | Chili powder; (up to 1/2) |
| 1/4 Tasse | salt |
| 2 Tasse | Lemon or lime juice |
| 8 | Jalapeno chili peppers; minced, (up to 12) |
| 2 Dose | (#10) black beans; drained and rinsed |
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Mix all together and refrigerate for 24 hours. The salt will begin breaking everything down and the flavors blend beautifully. Also, the colors are great. This makes about 2 gallons of salsa. Btw, I sell this stuff for $4.00 per pound American, and I can't keep enough of it in stock; I'm already planning 'shortages' to keep the fanatics salivating and the prices high (wicked, mischievous, naughty, hehehehehe...!).
Regards, Richard Douville internet richard. Douville@ghawk. Com
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