A pico de gallo style salsa with garden fresh ingredients. Makes approximately 14 cups of salsa.
½ large white onion
1 bunch green onion
4 lbs Roma tomatoes
½ package of fresh cilantro
1 yellow, orange, or green bell pepper
½ of one bulb of fresh garlic, peeled (6-9 cloves of garlic)
No nutrition information available
Cut top off of jalapenos, core bell peppers, and quarter the tomatoes.
Chop green onion into ⅛-inch slices and put into bowl.
Juice 1½ limes into food processor
Place cilantro, peeled garlic, jalapenos, and 1 tomato into food processor. Pulse until almost puréed.
Pour purée into bowl.
Place onion, 1 tomato and bell pepper into food processor and pulse until chopped into ¼ inch chunks. Pour into bowl.
Chop remaining tomatoes by pulsing food processor until chopped into ¼ inch chunks.
Mix all ingredients in a large bowl until evenly mixed.
Season with pepper or sugar to taste.