4 lb ripe, red tomatoes, peeled, seeded and chopped
2 c chopped red onions
4 green onions, minced
1 tablespoon garlic, minced
1/2 c apple cider vinegar
6 to 8 jalapeno chiles, cored, seeded, minced
4 to 6 serrano chiles, minced
1 to 2 tablespoons New Mexican red chile powder
1/2 teaspoon crushed cumin
1 1/2 teaspoons crushed dried oregano
1 to 2 teaspoons salt
1 c crushed Pomi tomatoes
1/2 c minced cilantro
Combine the fresh tomatoes, red and green onions, the
garlic and vinegar in a 5-quart saute pan, simmer for 10 minutes
to reduce some of the tomato liquid. Add the chiles, chile powder,
cumin, oregano, salt and crushed tomatoes. Simmer for 10 minutes.
Remove from heat and stir in the cilantro.
Store in a glass jar in the refrigerator or freeze in 1-cup batches.
Makes about 1 quart.
Note: Crushed Pomi tomatoes, sold in vacuum-packed boxes, help pull
the salsa together and thicken the juices.