This pineapple salsa is easy to cook up. Serve with tortilla chips or dress up your meals. It is a great compliment to fish, pork and chicken. This makes about 3 quarts. Put some in the fridge and preserve some for later.

1 pound sweet peppers (I use gypsy peppers)
1 medium white onion, diced
4 jalepeños, diced (more or less to fit your heat preference)
2 cans pineapple tidbits
2 teaspoons garlic, minced
3 tablespoons fresh basil (1 tablespoon dried basil)
3 tablespoons fresh oregano (1 tablespoon dried oregano)
¼ cup salt (use canning/pickling salt if you plan to preserve this)
¼ cup organic raw sugar
6 lbs roma tomatoes, seeded and diced

Sauté onions and peppers until soft. Add pineapple, garlic and herbs, bring to a boil. Boil gently for minutes. Ads salt, sugar and tomatoes, return to boil. Simmer for at least 4 hours until tomatoes are darkened. Process in water bath canner (I save it in pints) immediately.