Ingredients from the garden:

6 to 10 jalapeno chilis

3 to 5 sarano chilis

3 small green bell peppers

2 large red bell peppers

30 to 40 roma tomatoes

5 to 10 canning tomatoes (We used better boys from the garden)

1 or 2 cups of grape tomatoes

Ingredients from the store:

1 bunch celantro (about 2 loose cups)

5 cloves of garlic

2 large red onions

4 tablespoons salt

Lime juice from 4 limes

Assembly:

Wash all of the ingredients thoroughly.  Remove stems and butts from the tomatoes.  Remove the stems from all of the chilis and remove seeds and veins to your liking.  The more seed and vein you leave in, the more heat your salsa will have.  In batches, move all of the ingredients through a food processor.  Use the processor to chop them to your desired chunkiness.  Mix thoroughly in a LARGE container.

Makes about 15 pints of salsa.  When sampled immediately after mixing, it had a nice fresh flavor with a good bit of heat.  If canning, put in prepared hot canning jars and then give a water bath for 15 minutes.  Will lose some of its deep red color during canning.

It’s not mild enough for Boo, but it’s not so hot that the flavors of the tomatoes and onions are overpowered.  This is going to taste great when it’s cold and snowy outside and I need to taste sunshine.