MEXICAN SALSA

• 3 tomatoes, peeled, seeded, and diced extra fine

• 1/2 cup red bell pepper (or pimento), seeded, and finely diced

• 1/2 cup green bell pepper, seeded and finely diced

• 2 garlic cloves, minced

• 3 jumbo shallots, minced

• 1 small red onion, finely diced

• 2 tablespoons red wine vinegar

• 1/4-cup vegetable oil

• 3 canned green chili peppers, seeds removed, diced (more can be added depending on desired degree of spiciness)

• Salt to taste

• 2 tablespoons cilantro

• 1-teaspoon oregano

• 5 drops Tabasco (more if desired)

Mix well. Keep refrigerated. Makes approximately 21/2 cups.

TO HELP YOU ALONG THE WAY: Place tomatoes in a stainless steel bowl. Cover with boiling water and set for 5 minutes. Drain and rinse with cold water. Skins should slip off easily with little or no effort