Super 7 Salsa

• 1 cup fresh garlic
• 1 cup yellow onion
• 1 cup jalapeno pepper
• 1 cup habanero pepper
• 1 cup horseradish root
• 1 cup gingerroot
• (raw) apple cider vinegar, as needed to cover

1. Vegetables should be fresh when you start.
2. Not wilted or going bad.
3. Wash and dry all vegetables.
4. Remove any bad spots.
5. Peel onions and garlic (if desired) but not ginger and horseradish.
6. Cut everything into manageable size pieces for your processor.
7. Place the Garlic and Onions in the bowl of food processor.
8. Add 1/2 cup (or more if necessary) Raw Apple Cider vinegar (ACV).
9. Process until it is evenly chopped but not mush.
10. Remove from food processor into a clean bowl that will be large enough to mix everything.
11. Next process the peppers (I leave the seeds in, but it is your choice) also covering with ACV.
12. Add to the onion and garlic.
13. Process Ginger and Horseradish seperate but also covered with ACV.
14. Add to other ingredients.
15. They breakdown at different rates because of texture and firmness.
16. Place in large glass jar with tight fitting lid and add enough ACV to have 1/4 inch above solids.
17. I do the Horseradish LAST because it is harder on the eyes than any thing else.
18. Also don't inhale over the bowl.
19. This stuff can take your breath.
20. Let it stand in a cool, dark place for 6 weeks or longer.
21. I like it best after 3 months.
22. It does improve with age.
23. To avoid loss of health benefits do not process in hot water bath!

fresh garlic, yellow onion, jalapeno pepper, habanero pepper, horseradish root, gingerroot, apple cider vinegar

Taken from www.food.com/recipe/super-7-salsa-103699 (may not work)