Red Salsa

 

2 cups chopped tomatoes, OR

You can use a 24oz can of diced tomatoes

 

1/4 cup chopped onions

1 whole jalapeno (canned or fresh)

1 large clove garlic, mashed

1/2 teaspoon Salt

1/4 teaspoon pepper

1 teaspoon sugar

1 tablespoon apple cider vinegar

Place all ingredients in food processor or blender. Process until everything is chopped well. The secret to the salsa is refrigeration - at least 8 hours before serving. The older the better.