Fire N' Ice Salsa

• 2 (28 ounce) cans diced tomatoes
• 1 red onion
• 2 garlic cloves
• 2 habanero peppers
• 2 jalapeno peppers
• 2 bunches fresh mint leaves
• 1 small gingerroot
• 2 sweet red peppers
• 1 teaspoon fresh ground black pepper
• 1 teaspoon sea salt
• 12 cup extra virgin olive oil
• 4 cups fresh cilantro

1. Drain the tomatoes for 15 30 minutes.
2. Toss in the salt if you need to shorten the drainage time.
3. Finely chop the onions, peppers, garlic and ginger root.
4. Finely mince the mint and cilantro.
5. In a food processor combine half the tomatoes and the other ingredients and pulse until well mixed but not pureed.
6. In a large bowl combine all the ingredients and mix well.
7. Let it sit in the fridge for a couple of hours.
8. For the canned tomatoes use salt free.
9. If you're feeling naughty double up on the habanero peppers.
10. If you're really feeling naughty then double up on the jalapenos too.
11. For the mint leaves if you're buying them in the packets then use 3.
12. For the gingerroot you'll want one about the size of an egg.
13. Optional ingredients I found nice were apple cider vinegar, honey, brown sugar or maple syrup.
14. Not all at once but each one adds a unique background to the salsa.

tomatoes, red onion, garlic, peppers, peppers, mint leaves, gingerroot, sweet red peppers, fresh ground black pepper, salt, extra virgin olive oil, fresh cilantro

Taken from www.food.com/recipe/fire-n-ice-salsa-271625 (may not work)