Kim's Kitchen

Kim's Salsa

• 25 lb Tomatoes
• 4-5 Large Onions
• 4-5 Bell Peppers
• Hot Peppers
• 3 T. Lemon Juice
• 2-3 T. Salt
• 2-3 T. Black Pepper
• 2 T. Granulated Garlic
• 1 Large Bunch Cilantro

Dice Tomatoes and place in large bowl or pot. Finely chop Onions and Bell peppers (seeds removed), stir into Tomatoes.

Carefully remove seeds and stems from your hot peppers and chop - it's best to use gloves on this part. If you prefer a mild salsa, use 4-5 Anaheims. You can opt for whatever and however many peppers your heat level likes. Stir into Tomato mixture.

Stir in Lemon Juice, Salt, Black Pepper, Garlic and finely chopped Cilantro. Taste as you go and adjust the seasonings as needed for your tastes.

Cook over medium low heat until mixture is bubbling and warmed through. You can store in the fridge for a couple of weeks, eat right away or processing in a hot water bath for longer shelf life.

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