Salsa Verde

Makes approximately 12 cups (48 1/4 cup servings)

6 lbs green tomatoes, cored, quartered
3 onions, coarse chopped
6 -7 chile peppers
9 cloves garlic
1 Tbl salt
1 tsp cumin
3 Tbl olive oil

Mix the ingredients above in stock pot and bring to boil. Low boil for 15-20 minutes until all veggies are tender.

Add:
2 tsp of lemon or lime zest
3 Tbl lemon or lime juice
1 Tbl honey

Place in food processor and pulse until desired consistency.

Add 1 cup chopped cilantro.

Adjust seasonings and serve.

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