chili verde pepper, sliced
red chili pepper, crushed
1Peel and seed the tomatoes by cutting them into quarters and shaking out the seeds; chop them coarsely.
2Peel the potatoes and peel and slice the onions.
3Place the chopped tomatoes, whole potatoes and sliced onions in the bottom of a heavy soup kettle. Add the juice and simmer, covered, until the potatoes are soft by not mushy, approximately 1 hour.
4Cut the potatoes into small chunks.
5Slice the chili verde pepper and add it to the soup, together with the crushed red chili pepper, parsley and salt.
6Simmer for 25 minutes, covered, until the peppers are soft.