1 (14.8 oz) container Wild Veggie Red Bell Pepper
1 medium red bell pepper, diced
6 oz can organic tomato paste
28 oz can organic diced tomatoes
4 oz can cut green chilies
1/2 cup sweet yellow onion, diced
2 medium jalapenos, seeded and diced (or to taste)
1/2 tsp garlic powder
1 tsp salt (or to taste)
1/4 cup cilantro, fresh (no steams)
1 lemon, freshly squeezed
Pinch ground cumin (optional)
Combine all ingredients in pan and mix well. Cook on stovetop for 15 minutes, stirring occasionally. Serve hot or let cool. Refrigerate for at least an hour to serve cold. Garnish with chives.
Yields about 1/2 gallon.