Mediterranean Salsa

Recipe from: Karl E. Moser (KE3NF)
Servings: About 3 cups

2 or 3 fresh jalapeno peppers       
28 oz. canned tomatoes, drained, or 5 fresh chopped 
1 can chopped green chilies, or 1 can of Rotel
1 can chopped ripe olives                   
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 cup vinegar
2 tsp. minced garlic
1 tsp. salt
1 tsp. cumin
1/4 cup fresh oregano, or 1 tsp dried

Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator. Serve with cornchips as a dip or use as a condiment for grilled chicken or fish.

<u>Note</u>:
Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough.