Garden Salsa

1 medium green bell pepper, seeded & chopped 1 medium yellow bell pepper, seeded & chopped 1 medium red bell pepper, seeded & chopped ½ medium poblano pepper, seeded & chopped 3 Serrano peppers, seeded & chopped 1 finger pepper, seeded & chopped 1 jalapeno pepper, seeded & chopped 1 medium sweet onion, chopped 6 medium tomatoes, roughly chopped 1 Tb. minced garlic 1 Tb. cider vinegar 1 Tb. canola oil 1 Tb. lime juice 1 Tb. brown sugar 2 ts. ground cumin ½ ts. salt ½ ts. red pepper ¼ ts. chili powder

Using the chopping blade in the Cusinart food processor, drop in through the feed tube, the peppers to finely chop. Next, add the onion and pulse a couple of times. Add in the tomatoes and pulse to chop until desired consistency is reached. Pour into a large bowl and mix in the garlic, vinegar, oil, lime juice, brown sugar, cumin, salt, red pepper and chili powder. Chill for at least two hours before tasting and adjusting the seasoning, particularly the salt. Strain the salsa of any excess liquid and store in an airtight container in the refrigerator or freezer.