Makes about three and a half quarts

3x 28oz cans of crushed tomatoes*
1 cup of chopped green peppers
1 cup of chopped red/orange/yellow sweet peppers
2 cups of chopped onions (we’ve used red, spanish and yellow)
6 cloves of garlic
2-3 peppers for extra heat or sweetness (I like a cubanelle, a serrano, and a jalapeno)
1-4 Tbsp of fresh cilantro, reduce by half if dried (depending on how much you like cilantro)
3 tsp garlic salt
1/2 teaspoon ground black pepper
1/3 cup lime juice
1/3 cup apple cider vinegar

Preparation:
We keep chopped onions and peppers in the freezer for recipes like this, as well as dried cilantro so we can make it through the winter.

A food processor works well if you want to prepare the vegetables the same day, use about 1 and 1/2 medium onions, 1 large green bell, 1 large red bell, and the extra peppers for heat or sweet as mentioned above. Throw these and the garlic in the food processor and pulse until fairly small.

Instructions:
Place all peppers, onions, and garlic in a 4 quart or larger pot (stainless preferred, do not use aluminum), heat on medium until the onions start to soften, add cilantro, garlic salt, and black pepper and stir. Add lime juice, apple cider vinegar, and tomatoes and stir to mix.

If you used crushed canned tomatoes, the salsa is ready to serve.

If you used diced tomatoes or if you’re canning this, you should bring the mix to a boil.

*You could use fresh tomatoes or even canned diced, in both cases, use 6 lbs of diced tomatoes, strain liquid into a non-aluminum pot and reduce liquid until it thickens, then add peppers and onions to the pot…continue as per instructions above.