1. Chop your vegetables, I usually hand chop, this last time, I used the processor, the pieces were considerably smaller, so I would keep it in between, depending on what YOU enjoy. I save the tomato juice, but it does make for a wet salsa. 2. The amount of tomatoes you use is twice the onion, use as many jalapeños as you can stand. I taste test frequently during the making of this, to make sure that we aren't overdoing any of it. I use the green pepper for more color, so it varies how much of that I use. This is really just a kind of broad spectrum recipe, the possibilities are endless. 3. We have substituted one yellow pepper for one of two green peppers. We've added a small can of tomato juice, also added 4 Roma tomatoes. My sister and husband really enjoyed putting pineapple in it. We took out the tequila and put a couple of splashes of white wine vinegar, also. 4. Combine ingredients in a large bowl, add tequila, chill and serve. 5. I am not sure how many servings this gives, or the prep time -- as fast as your hands can chop. ---------------------------------------------------------------------------
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