If you haven’t noticed yet, we love Mexican food! We tend to eat a lot of salsas in the Summer months. Its cold and refreshing. I promise, the Southern Comfort foods will hit the blog, as soon as it’s under 70*

This is my daughter’s favorite salsa.

You’ll need:

4-5 tomatoes, diced ( do your best to save most of the juice)
3 cans petite diced tomatoes ( do not drain)
2 cups diced bell pepper ( any color, I used yellow and green)
1 1/2 cups purple onion, chopped
2 large Jalapenos ( seeded and diced)
Juice of two limes ( about an 1/8 of a cup, up to 1/4)
1 1/2 tablespoons brown sugar
1 teaspoon fresh minced garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 cup ( measured after mincing) of fresh Cilantro
Salt to taste

Combine all of the tomatoes ( and all the juices) , onion, all the peppers, lime juice, brown sugar, garlic powder, cumin, oregano, cilantro and salt into a large bowl and mix well. Then transfer to a crock-pot® and cook on LOW for 2-3 hours ( I normally do three) the cut off the heat and allow to sit until it has COMPLETELY cooled. Ladle into Mason® Jars and keep in the fridge for up to 4 weeks.

I normally get about 2 quarts from this recipe. It can easily be doubled or more to make excess for canning.