Hot Hot Jalapeno Salsa
By Chef Ida Rodriguez

2 pounds Organic Tomatoes peeled seeded and chopped
1 large Organic Yellow Onion chopped
1 Organic Bell Pepper (use Red Bell Pepper) roasted peeled and chopped
4 Jalapeno Chile roasted peeled seeded and chopped
4 tablespoons Sugar
1 teaspoon Salt
3 teaspoons Balsamic Vinegar

Sauté onions in oil until they become translucent.
Add all other ingredients and bring to a boil. Simmer until thickened; about 30 minutes.
Let cool before storing in refrigerator up to 2 weeks.