-
1
Core and quarter the tomatoes.
-
2
Skin the onion and cut into eighths.
-
3
Cut the tops off of the peppers, and then quarter them lengthwise.
-
4
Place all cut ingredients plus the garlic in a large heavy pot.
-
5
Sprinkle with salt according to your tastes, add the lime juice, and pour in just enough water to leave a half- to a quarter-inch of the ingredients sticking out.
-
6
Bring to a boil, then reduce to medium-low heat and simmer uncovered for 45-60 minutes or longer.
-
7
The ingredients will break down a bit and the liquid should be reduced by a quarter to a third.
-
8
High elevation cooking (over 3000 feet): After boiling, reduce to medium heat and cook for roughly the same amount of time.
-
9
High air pressure will tend to mean longer cooking time.
-
10
Remove pot from heat and let stand until a manageable temperature.
-
11
Run batches through a food processor or similar device on quick pulses, just enough to break up the large pieces into edible bits.
-
12
Traditionally, salsa is served warm at the table.
-
13
Because of the volume produced here, you can refrigerate what you aren't currently eating, can it in jars, or freeze it in bags.
-
14
Properly canned salsa should last for three months or so in the pantry.
