Salsa

It's that time of year...

14-16 cups peeled, squeezed tomatoes, strained well in a colander

2-3 cups diced red onion

Assorted garden peppers  (include 1-2 chipotle peppers from a can for a rich, smokey flavor)

(1 chipotle, 1 bell, 1 jalapeno, 1 unidentified long skinny pepper)

6-9  cloves garlic, minced or blended with some tomato

1 tsp cumin

1 tsp pepper

1 1/2 TB Kosher salt

2/3 cup vinegar

2 limes, juiced

1 bunch cilantro, stemmed and chopped

1 bell pepper, finely diced

Tomato sauce, canned (optional)

After squeezing the tomatoes, stir them around in a colander to drain out most of the juice.  Most of the tomatoes get slightly blended in the blender.  However, I dice the Romas without blending them, or skinning them to keep some nice chunks in the salsa.  I always blend my peppers with some tomato, then add a little at a time for desired heat.  If the salsa needs more substance, add some tomato sauce.