1/2 cup Chopped green pepper
1/2 cup Chopped red pepper
3 small Jalepeno peppers
1/2 cup Chopped white onion
4 Green onions
2 Minced garlic cloves
1 14-ounce can crushed tomatoes
2 Small tomatoes chopped
1/2 cup Sliced black olives
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Oregano
Juice of 1/2 lemon

Coarsely chop green pepper, red pepper, jalepeno pepper, onions, sliced olives, minced garlic, tomatoes into food processor bowl. Pulse to chop into medium coarse pieces. Add can of crushed tomatoes, olive oil, vinegar,lemon juice and spices. Pulse again to mix. Refrigerate at least 1 hour prior to serving but overnight is best. If you like it spicier add more jalepeno peppers, dried red pepper flakes, or Tabasco to taste. 
Yield: 6 Servings