Lindsey Scarber
Makes 3-4 quarts
12 med tomatoes, finely
diced (or use food
processor)
2 cups cold water
2 bunches cilantro,
de-stemmed and finely chopped (or
use food processor w/ the cold water)
16-20 cloves garlic, minced (or use food processor w/ the cold
water)
4 cans tomato sauce (8oz
ea can)
1/4 - 1/2 cup fresh lime
juice or lemon juice (or ¼ cup white vinegar)
2 Tbsp sugar
1 Tbsp salt, add more to
taste
1 Tbsp crushed red pepper,
add more to taste
4 cans mild diced green
chilies (7oz each can)
1-2 med onions, finely
diced (I
start with 1 onion, if it's really strong, it might be all I need)
Combine all ingredients in a large mixing bowl.
Taste test with corn chips. When the salsa tastes good,
transfer it to glass jars. You can use plastic containers if you don't mind
your plastic container smelling like salsa for months after.
Let salsa sit in the fridge to allow the flavors to
blend. Sometimes is tastes even better the next day. Lasts 2-3 weeks
refrigerated.
Make ahead directions:
Follow instructions above, except omit cilantro.
Store in glass containers in fridge. Add cilantro just before serving.
