Salsa Verde


Makes approximately 12 cups (48 1/4 cup servings)

6 lbs green tomatoes, cored, quartered 3 onions, coarse chopped 6 -7 chile peppers 9 cloves garlic 1 Tbl salt 1 tsp cumin 3 Tbl olive oil

Mix the ingredients above in stock pot and bring to boil. Low boil for 15-20 minutes until all veggies are tender.

Add: 2 tsp of lemon or lime zest 3 Tbl lemon or lime juice 1 Tbl honey

Place in food processor and pulse until desired consistency.

Add 1 cup chopped cilantro.

Adjust seasonings and serve.