Fresh Salsa

Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.

Drain, reserving liquid.

Repeat until all vegetables have been processed.

Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.

If it is too spicy, add more tomatoes.

Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.

Will keep for up to one week.