Colonel Roosevelt's San Juan Hill Salsa!

Dennis Roosevelt, Southbury, Connecticut

1 large green bell pepper, cut in 1/4" dice (about 1 cup)
1 large red bell pepper, cut in 1/4" dice (about 1 cup)
1 large Spanish onion, cut in 1/4" dice (about 1 cup) 
1 red onion, cut in 1/4" dice (about 1 cup) 
8 scallions, cut in 1/8" dice (about 1/2 cup) 
2 Italian peppers, cut in 1/4" dice (about 1/2 cup), or 1 can (4 oz.) chopped green chiles
4 really big tomatoes or 8 plum tomatoes, peeled, seeded and coarsely chopped (2 cups)
6 cloves garlic, crushed 
4 large jalapeņo peppers, finely chopped 
1 medium long hot pepper, finely chopped
1/4 cup finely chopped fresh cilantro 
1/4 cup olive oil 
1/4 cup red wine vinegar 
juice of 1 line 
1 pint of your favorite commercial salsa
Salt to taste
Black pepper to taste 

Combine all vegetables and mix. Add oil, vinegar, and lime juice. Blend with prepared
salsa and season with salt and pepper. Refrigerate for at least 1/2 hour. Makes about
10 cups.