Salsa

• 128 oz Petite Diced Tomatoes (canned)
• 1 Red Bell Pepper
• 2 Green Bell Peppers
• 1/4 cup Diced Garlic
• 1 Yellow Bell Pepper
• 3 Serrano Peppers
• 1 Habanero Pepper
• 1 Onion
• 1 bunch Fresh Cilantro
• 1/2 cup Water
• 3 tbsp Salt
• 2 oz Lemon Juice

1. Place canned tomatoes (including the juice), lemon juice, and water in a large pot on medium heat.
2. Mash the tomatoes in the pan
3. Dice all bell peppers and onion, and add to pot.
4. Pick off most of the large cilantro leaves and mince, and add to pot.
5. Mince the serrano and habanero peppers (wear protective gloves), and add to pot.
6. Cook for 3 hours, reducing heat as needed to keep at a low boil.
7. Cool and serve.
8. Optionally you can also jar when the salsa is still boiling, or place in freezer ziplock bags (after cooled) and freeze.

tomatoes, red bell pepper, green bell peppers, garlic, yellow bell pepper, serrano peppers, pepper, onion, fresh cilantro, water, salt, lemon juice

Taken from cookpad.com/us/recipes/333096-salsa (may not work)