Pika Salsa Sauce

Chop the 6 medium tomatoes into small, bite-sized pieces and place in a large mixing bowl.

Remove the seeds from the 6 jalapeno peppers and chop finely, wearing gloves to protect hands from the oils. Add to the bowl with tomatoes.

Chop the 5 garlic cloves into small pieces and add to the bowl along with the 8 scallions, including their green tops, chopped into thin rounds.

Stir in the 1 cup of freshly chopped cilantro and mix all fresh ingredients together thoroughly.

Pour the 1/4 cup white distilled vinegar and the 5.5 fl. oz can of tomato juice into the bowl with the chopped ingredients.

Season the salsa with salt and freshly ground black pepper to taste, stirring well to combine all ingredients evenly.

Let the salsa rest at room temperature for at least 15 minutes before serving to allow the flavors to meld together.