|Olive oil||1 Tablespoon|
|Yellow onion||1 Large, finely chopped|
|Green pepper||1 Large, diced|
|Serrano pepper||1 , seeded and finely chopped (1/2 Teaspoon Finely Chopped Fresh Or Canned Jalapeno Pepper)|
|Garlic||4 Clove (20 gm), minced|
|Ripe tomatoes||7 Medium, peeled, seeded and chopped|
|Red wine vinegar||2 Tablespoon|
|Ground cumin||3⁄4 Teaspoon|
|Minced cilantro/1/4 cup minced parsley plus 2 teaspoons dried cilantro||1⁄4 Cup (4 tbs) (Coriander)|
1 ln a large enameled or stainless steel saucepan, heat the oil over low heat.
Add the onion and cook, stirring occasionally, for 7 minutes or until softened.
Stir in the sweet green pepper, serrano pepper, and garlic and cook 4 minutes longer or until the peppers are softened.
Stir in the tomatoes, vinegar, salt, and cumin and bring to a boil.
Lower the heat and simmer, uncovered, for 5 to 7 minutes or until the sauce thickens.
Stir in the cilantro and cook 1 minute longer.
Let cool to room temperature before serving.
Will keep, covered and refrigerated, for up to 1 week.
2 For longer storage, pour the hot salsa into seven 1/2 pint canning jars, leaving 1/4 inch of head space between the salsa and the jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The salsa may also be frozen for up to 2 months at 0° F