Garden Salsa

This was originally made from one of those decorative vinegar, 
pepper bottles that would sit on kitchen counter. The vinegar 
makes a yummy salsa. Stacy Anderson

Hot Pepper Vinegar Can use white or apple cider vinegar but recommended is 2/3  white vinegar to 1/3 cider vinegar.  Hot Vinegar: Fill jar with clean, dry hot peppers (use a variety  of kinds...try to use different colors and sizes.) Pour in  enough vinegar to cover the peppers. Cap and seal tightly.  Store for 2-3 weeks before using. Can also add olives,  peppercorns, garlic, and anything else that sounds good.  Mild Vinegar: Use mild peppers and smaller amounts of them  or substitute pieces of red, green, or yellow sweet peppers.  GARDEN SALSA: 2 30 oz. cans stewed tomatoes 1 small onion 1 chopped green pepper 1/2 tsp. dried cilantro 1/2 tsp. dried cumin 1/8 tsp. garlic powder 3 green onions, chopped 3 tsp. salt 2 tsp. brown sugar 8 Tbsp. hot pepper vinegar Mix everything together by hand. Put in blender and blend  until the consistency you like. The salsa is best on the  second day, so make it a day in advance. If you like spicier  salsa, add more vinegar.