Fresh Tomato Salsa

How to make Fresh Tomato Salsa Recipe - Elena Zelayeta, the Mexican-born author, cook and teacher lived, cooked and wrote about Mexican food from her home in San Francisco.

Makes about 1 quart

Ingredients:
3 large tomatoes, peeled, chopped (about 3 cups)
1/2 cup minced green onion
1 large green bell pepper, minced
1 to 3 jalapeno peppers, seeded, minced
1 tablespoon sugar
1 teaspoon salt
2 tablespoons minced fresh coriander or Chinese parsley
1/2 teaspoon dried leaf oregano
2 tablespoons vegetable oil
2 tablespoons fresh lemon or lime juice
1 tablespoon red-wine vinegar
1 (8-ounce) can tomato sauce

Method:
In a large bowl, combine all ingredients. Cover and refrigerate several hours or overnight before serving. Sauce keeps up to 5 days.