Cooked Salsa with Garden Fresh Veggies

• 5 cups Peppers (Your Choice, Jalapenos Or Other)
• 5 quarts Tomatoes
• 2 whole Onions
• 1 whole Garlic Bulb
• 3 Tablespoons Olive Oil
• 1 bunch Cilantro, Chopped
• 2 whole Lemon, Zest And Juice
• 10 leaves Fresh Basil
• 10 leaves Fresh Oregano
• 2 Tablespoons Salt
• 1 Tablespoon Ground Cumin

1. Remove core and seeds from peppers.
2. Quarter tomatoes, peppers, and onions.
3. There is no need to peel tomatoes unless you want to.
4. If you want to use canned tomatoes it is about 16 cups.
5. Peel garlic.
6. Finely chop onions and peppers in food processor.
7. Heat oil in large stock pot over medium high heat.
8. Saute onions and peppers till soft.
9. About 5 minutes.
10. Finely chop tomatoes in food processor.
11. This will probably take several different loads in the food processor.
12. Just add each load into the pot and continue.
13. At this point blend the herbs and seasonings together in the food processor.
14. Add to the pot in small doses, so that you can adjust seasonings as necessary, i.e.
15. more salt or less lemon.
16. This is entirely up to your discretion.
17. Once all remaining ingredients are combined bring to a simmer and reduce heat.
18. Simmer till salsa reaches desired consistency, about 1-2 hours.
19. At this point I like to blend the salsa more because I dont like chunks, but the chunkiness of it is entirely up to you.
20. Makes approximately 4 quarts.
21. Keeps in the refrigerator for 2 weeks.
22. Notes: this recipe is easy to double or half depending on your salsa needs.
23. The basic ratio is twice as much tomatoes to everything else.

peppers, tomatoes, onions, garlic, olive oil, cilantro, lemon, basil, oregano, salt, ground cumin

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cooked-salsa-with-garden-fresh-veggies/ (may not work)