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1
Remove core and seeds from peppers.
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2
Quarter tomatoes, peppers, and onions.
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3
There is no need to peel tomatoes unless you want to.
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4
If you want to use canned tomatoes it is about 16 cups.
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5
Peel garlic.
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6
Finely chop onions and peppers in food processor.
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7
Heat oil in large stock pot over medium high heat.
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8
Saute onions and peppers till soft.
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9
About 5 minutes.
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10
Finely chop tomatoes in food processor.
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11
This will probably take several different loads in the food processor.
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12
Just add each load into the pot and continue.
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13
At this point blend the herbs and seasonings together in the food processor.
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14
Add to the pot in small doses, so that you can adjust seasonings as necessary, i.e.
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15
more salt or less lemon.
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16
This is entirely up to your discretion.
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17
Once all remaining ingredients are combined bring to a simmer and reduce heat.
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18
Simmer till salsa reaches desired consistency, about 1-2 hours.
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19
At this point I like to blend the salsa more because I dont like chunks, but the chunkiness of it is entirely up to you.
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20
Makes approximately 4 quarts.
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21
Keeps in the refrigerator for 2 weeks.
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22
Notes: this recipe is easy to double or half depending on your salsa needs.
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23
The basic ratio is twice as much tomatoes to everything else.
