Step 1: Tools and Materials
Very Large Bowl
*Recommended, but not required
Tomato - 4 x 28oz cans Crushed Tomatoes in Tomato Puree
Peppers - 4 x Green Bell Peppers
Onion - 1 x Medium to Large Onion
Garlic - 1 x Bulb
Cilantro - 2 x Bunches (index finger to thumb)
Oregano - 3 Stalks Fresh or 1/4 Cup Dried
Jalapenos - 4 x Fresh, Pickled, or Dried
Vinegar* - 1 x Tablespoon
Salt - 1 x Teaspoon
Cumin - 1-2 x Teaspoon
*Jalapeno pickle juice may be substituted.
Step 2: Tomato
Step 3: Pepper and Onion
Peel the onion, and cut it in half. Then take the halves and cut them again into about 1 inch cubes. As before, use the food processor to chop the onion a little at a time, being careful not to puree it. You may want to make the onion chunks a little smaller than the pepper chunks. Add it to the tomato and pepper and stir it all together. It should start looking good around now.
Step 4: Garlic
Step 5: Cilantro, Oregano, and Jalapenos
The jalapenos will need to be adjusted to match the level of heat you are looking for. In my case, I wanted a medium/hot salsa, so I added 4 pickled jalapenos. Also, you can take the seeds out to make it slightly milder. Put the desired number of jalapenos in the food processor with the cilantro and oregano. Add a little bit of vinegar, or jalapeno pickle juice. This makes the salsa taste better and last longer too.
Now, puree the whole bunch: cilantro, oregano, jalapeno, and vinegar. Add it to the tomato, pepper, and onion, and you are just about done!
Step 6: Cumin and Salt
Step 7: Storage and Customization
This is only basic instructions to get you started. You can change the recipe however you like. Try adding corn and black beans, or with lots of hot peppers like habaneros. If you don't like it so chunky you can puree all the veggies that go into it. The most important thing is that you enjoy the end result, so experiment until you get it.