Salsa Roja

(This sauce is best when made at least 6 hours before serving. It can be mild with no peppers or as hot as you like. The salsa can also be used as a base for quick guacamole-just add some avocados to it.)

 

8 ripe Tomatoes, seeded and chopped

1/2 c. loosely packed Cilantro leaves

2 medium White Onions, minced

2 Garlic cloves, minced

1/2 c. chopped fresh Italian flat leaf Parsley

1/2 c. Olive Oil

Salt and Pepper to taste

3 fresh Jalapeno Peppers, seeded and minced, or 3 canned jalapeno peppers, minced (optional)

Combine all of the ingredients in a mixing bowl. Season to taste and refrigerate until ready to use.