8 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
 2 cups water
 1/2 cup extra-virgin olive oil
 4 seedless cucumber, cut into 1/4-inch dice
 4 small yellow bell pepper, seeded and cut into 1/4-inch dice
 4 small onion, cut into 1/4-inch dice
 8 medium garlic cloves, minced
 4 small jalapeno pepper, seeded and minced (optional)
 1/2 cup sherry vinegar
 1/2 cup chopped fresh parsley, basil or cilantro
 Salt and freshly ground black pepper  
   Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed.  
   Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste.  
   Refrigerate until ready to serve. (Can be made several hours before serving.)             

 24 Servings 

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