Horse Trader Salsa Paula Dishbrowe Paula Dishbrowe's Cowgirl Cuisine 20 ounces of fresh red, green and yellow jalepeno, serrano or baby bell peppers, stemmed but not seeded 1 large ripe tomato chopped 1 medium onion, chopped 3 to 4 thyme sprigs 1 tsp salt 1 1/2 tsp red wine vinegar 2 cups water 1. Place all ingredients in a large pot or DO. Add water (it should come up to about halfway up the vegetable mix). Bring to a boil over medium-high heat, then cover and reduce to low. Simmer 25 to 30 minutes, stirring occasionally and adding more water if pot gets too dry. 2. When peppers are completely soft, remove from heat and let cool. Remove thyme sprigs and use a potato masher to blend. Add more salt if desired. Stored in the refrigerator it will keep 7 to 10 days and makes 3 cups. Nutritional facts: 1/4 cup serving -- 20 calories, 0g of fat, 1g protien, 4g carbohydrates, 2g fiber, 200mg sodium.