4 ever-so-slightly underipe tommatos
5-6 italian sweet peppers
2 (small) cans tommatos sauce
1 can black olives
1 bunch green onions
4-8 gloves of garlic, to taste
hot peppers to taste (usually, about the same weight
as the sweet peppers, try combining different kinds)
dash of white vinegar
Blanch and peel tommatos. Cut all peppers in half, clean, and steam _lightly_. Clean onions, garlic. Dice all vegetables, from fine down to very fine for the more pungent ones. Combine all ingedents, refrigerate and re-stir before seving.