4 cups of ripe tomatoes chopped
peppers to tastes, diced (with or without seeds) I usually use 2 Jalapenos and 3 or 4 red sweet peppers of whatever variety I have on hand or can get inexpensively.
The type of peppers you use is going to be just as important, if not more important than the quantity. You can put in twice as many Shashito peppers as tomatoes and it not have any heat at all, but one Ghost pepper or Carolina Reaper is going to kick a mild salsa into the hot range very easily.
Also, whether you leave the seeds in the peppers is going to have a huge impact.
1 head of garlic, all cloves peeled and crushed (not chopped)
1 white or yellow onion, chopped
2 cups filtered or distilled drinking water
0.5 cups white vinegar
1.5 Tbsp Cumin
1 Tbsp Salt
A handful of fresh parsley or cilantro, chopped (2 Tbsp if using dry herbs) - OPTIONAL
1-2 Tbsp of Paprika if you want to enhance the color, I like to used smoked paprika. - OPTIONAL
Put all ingredients in a pot and heat until boiling. Reduce head and simmer for at least 20 minutes, stirring and slightly mashing the softening ingredients.
If you want a fresher salsa, skip the boiling and enjoy the mixture raw.
Enjoy!
