Chunky Salsa

Salsa is great Mexican condiment which in Spanish means Sauce. It is not only one of the primary ingredients of most Mexican dishes, it tastes awesome with tortilla chips, nachos and scoops. I normally prefer homemade salsa then getting readymade from stores.During the Memorial Day long weekend, we had our friends coming over from San Francisco and were planning to go to San Diego, so thought of making some salsa to have with Tostitos Baked Scoops during our journey. It turned out to be awesome and everybody loved it.Preparation Time : 25 minsIngredients :1 Jalapeno, seeds removed, chopped fine (wear gloves)6 medium fresh tomatoes (boiled, skinned & then chopped into 1/4-inch chunks) 1 Large onion chopped1 Bell pepper (roasted, peeled off the black skin & then chopped)3 Green onions (spring onion) chopped with green tops included½ cup loosely-packed fresh cilantro, finely chopped¼ tsp cumin powder½ tsp chili powder½ tsp oregano, crushed between your palms¼ tsp garlic paste1 (8-ounce) can tomato sauce2 tbsp VinegarSalt and pepper to tasteMethod: Mix Jalapeno, tomatoes, red onion, green onions, bell pepper, cilantro, cumin powder, chili powder, oregano, garlic paste, tomato sauce, vinegar, salt, and pepper. Refrigerate for 5-6 hours for the flavors to blend.Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks.Note:If you don't like it hot, it's just as good without the chillies. Feel free to adjust to your own tastes.