Salsa

3 lbs of tomatoes - any variety
2 jalapeno peppers
1 bell pepper
1 onion (or scallions, leeks, chives, etc.)
1 carrot
1/3 cup cilantro
1/4 cup parsley
1 tbsp lime juice
1/8 tsp salt
1/4 cup vinegar

Cut peppers in half lengthwise, remove and discard stems, seeds and membranes(handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.) Peel and quarter onions
Use food processor to chop peppers, carrots, cilantro, parsley. Add salt, lime juice, and vinegar.
Add tomatoes and onions and chop until coarsely mixed.
Use this as a dip for tortilla chips or as a sauce for other mexican dishes.