Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

1-2 med   onions, finely diced with a knife or vegetable chopper

        (I start with 1 onion, if it's really strong, it might be all I need)

1 Tbsp   salt, add more to taste

16-20 cloves garlic, minced (or use blender or food processor w/ the cold water) 

2 cups   cold water

2 bunches cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)    

12 med tomatoes, finely diced (or use blender food processor)

4 cans  tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

Directions:

Place onions, garlic, and salt in a very large mixing bowl. Press the salt into the onions with the back of a mixing spoon. This step helps take the bitterness out of the onion. Set aside.

Combine all other ingredients in a large mixing bowl.

Taste test with corn chips. When the salsa tastes good, transfer it to glass jars. You can use plastic containers if you don't mind your plastic container smelling like salsa for months after.

Let the salsa sit in the fridge to allow the flavors to blend.  Sometimes it tastes better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow the instructions above, except omit cilantro. 

Store in glass containers in the fridge.  Add cilantro just before serving.