Dip the tomatoes briefly in boiling water, rinse, skin and cut in half diagonally. Remove the stalks and seeds. Coarsely chop the flesh. Remove the peel from the onion and garlic and chop into small cubes.
Peel the peppers with a peeler and cut them in half. Remove the stalk and seeds. Cut the halves into small cubes. Cut canned chilies into small cubes or clean the fresh ones and cut diagonally into thin strips.
Place onion, tomatoes, garlic, chiles and peppers in a wide saucepan. Add paradeis pulp and clear soup. Allow to boil and simmer uncovered at low temperature for 10 to 15 minutes until thick. Stir from time to time.
In the meantime, rinse the parsley and chop the leaves from the stems. Season the salsa with sugar, salt and freshly ground pepper to taste. Stir in the parsley. Chill salsa for 30 minutes before serving.
Ideal with tortilla chips, French fries, vegetable or meat skewers, steaks and poultry snacks.
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