MANUEL'S HOLIDAY SALSA

Manuel's Holiday Salsa image

Provided by Susan Feliciano

Time 20m

Number Of Ingredients 11

1/4 c fresh cilantro, chopped (or dried cilantro flakes)
3 clove garlic
2-3 medium onions, white or yellow
2 yellow bell peppers
2 orange bell peppers
3 small serrano peppers
2 medium jalapeño peppers
2-3 can(s) petite diced tomatoes (we use hunts with green chilies in them)
2-3 dash(es) apple cider vinegar (to taste)
2-3 dash(es) sugar, honey, or stevia (to taste)
optional: habañera peppers

Steps:

1. I use a 2-quart container to mix this. Put everything into this container as it is processed. I use a food processor rather than chopping everything by hand. Process each vegetable to your desired size.
2. Process cilantro, garlic, and onion by pulsing, to desired size. Add to container.
3. Split peppers and remove stems, seeds and membranes. Wear gloves when handling the hot ones. Process all the peppers together with pulses. Don't turn this to a paste. Remove to the container.
4. Drain tomatoes and reserve juice. Pulse if you want a smooth salsa; or leave the chunks whole if you want it chunky. Add to the container. Mix all the ingredients together. Add some of the reserved tomato liquid if you want the salsa thinner. You can also add some sea salt if you think it needs it.
5. At this point, taste with a chip. If too sweet, add some vinegar - start with 2 tablespoons - and mix again. If too sour, add some sweetener - start with 1-2 tablespoons - then mix and taste again.
6. Once it tastes just right to you, you can make a smaller VERY HOT batch like this: Remove 1-2 cups to a separate bowl. Add in some finely chopped habañera peppers. Warn your friends which is the hot dish.