Tomatoes, diced 1/4 inch
Equal mixture of green peppers, red peppers & yellow peppers; diced 1/4 inch
Colossal onions, diced 1/4 inch
Cilantro, chopped fine
Parsley, FRESH, chopped fine (see recipe)
Jalapeno peppers, diced fine & drained
Green onions, chopped fine
Tomato paste
Salt
Black pepper, table grind

1. Wash and prep all vegetables.
2. Combine all ingredients in a container. Mix thoroughly.  Cover, label, date and refrigerate until needed.
3. Stir the salsa thoroughly before portioning out

Note: Salsa should be as fresh as possible and should be discarded after 3 days.

Related Recipe:
Salmon Fillet