Ingredients (use vegan versions):

• 5 lbs. fresh ripe tomatoes, diced (or 2 big cans of diced tomatoes)
• 1 large red onion, diced
• 6-10 cloves of crushed garlic
• 8 colorful sweet peppers (green, red, yellow, orange etc…) diced
• 3 jalepeno peppers, minced, seeds, pulp & all)
• jamaican hot sauce as required

Directions:

Chop all the vegetables and place in a big bowl with a lid.
[Wear gloves, or keep your hands in a plastic bag while
handling the jalepeno. I didn't once, and accidentally
rubbed my eye (AFTER I washed my hands) and it burned for
hours!] Keep salad refrigerated – use it right away or
within a few days. Serve it with crunchy tortillas, baked
potatoes, pancakes, veggie burgers, etc. Add black beans
and yellow corn, to pretty it up and make it a meal. When
we make this it’s an event. We all chop. It’s made by the
half-barrell and it’s all we eat for days!

Serves: lots!

Tags: Corn, Salad, Salsa, Tomato, Vegan, Vegetables