Fury Salsa

• 28 ounces diced tomatoes
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, minced
• 2 habanero peppers, minced
• 2 serrano peppers, minced
• 3 minced garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped
• 2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 12 lime, juiced

1. 1.
2. In a large bowl combine tomatoes (I usually use a can of pre-diced), chopped onion, all peppers (for hotter salsa, include the seeds of the hot peppers), and garlic.
3. 2.
4. Add oil, lime juice and seasonings (I eyeball this, enough to give the top layer a healthy coat).
5. 3.
6. Mix thoroughly, cover and let chill in refrigerator for at least an hour (overnight is best).

tomatoes, red onion, green bell pepper, peppers, peppers, serrano peppers, garlic, olive oil, fresh cilantro, kosher salt, chili powder, fresh ground black pepper, cumin, cayenne pepper, lime

Taken from www.food.com/recipe/fury-salsa-441425 (may not work)