Salsa Recipe

For the many of you who asked--here is our salsa recipe. I can't take credit for it though--it came from my friend Abby Clark. I don't can salsa--I tried freezing it but didn't like the results. So this year, I'm not freezing salsa--just the tomatoes. Anyway--here's the recipe!
Salsa

6 lbs tomatoes ¼ lb tomatoes, chopped 2 Tbsp garlic powder ¼ C lemon juice 1 ½ Tbsp salt 1 Tbsp cayenne pepper 1 ½ tsp ground cumin 1 red onion, chopped 1 white onion, chopped 1 yellow onion, chopped 2 jalapeno peppers (more or less to taste), chopped 1/3 bunch fresh cilantro, chopped

Bring a large saucepan of water to steady boil. Briefly place 6 lbs tomatoes (3-4 at a time) into water to loosen skins and set color, (about 1 minute). Remove tomatoes from water, cool, peel, and squeeze with your hands to get rid of excess juice. Save juice for another use or discard. Crush very briefly in blender and pour into a large saucepan. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper, and cumin in saucepan with crushed tomatoes. Bring to a boil. Mix in all onion, jalapeno peppers, and cilantro. Boil until veggies are soft and mixture has reached desired consistency, (about 5 minutes). Can in pint jars in boiling water canner.

Makes 5 pints.

Let me know if you try it, and how that works out!