4 medium tomatoes, seeded and chopped
1 medium onion, chopped
1/4 cup snipped fresh cilantro
2 fresh jalapenos, seeded and chopped
2 cloves garlic, minced
1/2 cup finely chopped green sweet pepper
2 tablespoons lemon juice
1 tablespoon snipped fresh oregano
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon salt
Place tomatoes in a blender or food processor. Cover; blend or process until coarsely chopped. Add onion, cilantro, jalapeno, and garlic. Cover; blend or process until finely chopped.
Transfer mixture to a saucepan. Stir in sweet pepper, lemon juice, oregano, bay leaf, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until salsa reaches desired consistency.
Remove bay leaf. Cool salsa slightly. Cover and chill at least 1 hour or over night. Will keep in refrigerator 1 week.
