Recipe: Richard's Salsa

5 Gallons Tomatoes (mixed varieties, mostly Heirloom)
2 Gallons Peppers (mixed varieties and colors, mostly sweet, some spicy, 1 Jalapeno)
20 Small to Medium Onions
1 Quart Tomatillos
4 Heads Garlic
Pint of Fresh Cilantro
20 Seeds of Coriander
Cumin to taste
Salt and Pepper to taste

Blanch Tomatoes in boiling hot water for 1 minute. Immerse in cold water. This causes skins to "slip" making peeling easy. Remove skins and imperfections. Core. Remove as much juice and as many seeds as reasonably possible. (We freeze juice for Soup Stock.) Chop or break apart Tomatoes. Chop Peppers, Tomatillos, Onions, Garlic, Cilantro.

Put it all in a pot or 2. We like to limit the amount in a container. Since the volume is high, the mixture can easily stick and burn. That isn't the taste we desire. So we usually go with 2 pots for this volume. Simmer and stir frequently. Cook until consistency desired. Richard thinks he cooked it for about 2 hours.

Put Salsa in sterilized Pint Jars. Process in boiling water canner for 15 minutes. Remove and allow to cool.

Notes: (1) This recipe made 21 Pints today. (2) Richard is the Salsa Maker in our family. All amounts are approximate because he puts into the Recipe whatever he thinks at that moment needs to be there. He isn't hung up on measuring. Once upon a time, he reviewed Recipes but he never exactly followed any of them. Consequently, this Salsa is all his own. Each batch is uniquely out of that time and space, sharing the bounty that the Garden has to offer. As the mixture cooks, we 3 C's taste and nod "yes" or or comment "hmmm...it needs a little..." And we imagine all the wonderful ways that the Salsa can be used. (3) All ingredients in the batch today (except the Cumin, Salt and Pepper) came from our Garden.