Salsa

Makes about 9 cups

Ingredients:
3 1/2  lbs fresh Roma tomatoes, seeded and coarsely chopped

1 cup coarsely chopped onion-your choice

2-6 Serrano Peppers, coarsely chopped, seeds and all

2 Jalapenos Peppers, coarsely chopped, seeded

3 cloves garlic, crushed

3 teaspoons salt

½ lime, juiced

1 teaspoon cumin

Fresh Cilantro, 1 handful chopped

3 Tablespoons Vegetable oil

Directions:

To easily seed tomatoes, cut off the stem end then cut the tomato in half lengthwise.  Gently squeeze the half until the liquid and the seeds come out.  Use your thumb if necessary to get out the last bit.

In a large bowl, mix the coarsely chopped tomatoes, onions, peppers and garlic.

Blend in food processer until it is the smoothness or chunkiness that you like.

Blend small portions at a time to not overwhelm your food processor.

Mix all back together and set aside.

In a large pot on the stove, heat the oil until it is very hot.

Add the chopped tomato mixture, then stir in the salt, lime juice, cumin and cilantro.

Mix well.

Bring to a boil, stirring occasionally.  Then simmer for 15 minutes.

Cool before serving.

To can-not suitable for waterbath canning. Pressure can at 11 lbs for 30 minutes.