Tom’s Salsa - 1 Gallon
2 lbs Roma Tomatoes – small dice (any tomato will work)
1 bunch Fresh Cilantro leaves (no stems)
12 Jalepenos – seeded/deveined (hold veins to the side) – small dice (wear gloves)
12 Tomatillos – small dice
¼ cup Fresh Lime Juice (lemon juice ok)
2 tsp Kosher Salt
1 White Onion – small dice
8-10 cloves – Fresh Garlic – small dice
Mix all ingredients in a large non-reactive (stainless steel or glass) bowl. Adjust heat by adding small-diced Jalepeno veins into the salsa. Add additional salt if needed.
For those that are in a hurry or don't like spending hours cutting veggies, use a food processor, don't puree them, just pulse it a couple of times until they are chunked up, process each veggie separately or some will be mush and other almost whole.
For those that have cucumbers in your garden also, you can peel, seed and small dice a cucumber or two and add that in also, they will take on the flavors surrounding them.
Cover and let sit in the refrigerator for 4-6 hours or overnight,
Have a bag of chips handy for "tasting" to ensure proper goodness.
If you make too much, you can share it with your neighbors.
Should stay good for 10 days.