12 cups chopped tomatoes (Make sure they are nice and ripe!)
3 1/2 cups chopped onions (I used Vidalia onions)
3 1/4 cups chopped bell pepper (I used 2 large green bells, you can use yellow and/or red, too.)
1 cup chopped banan peppers
6 chopped jalapeno peppers (The salsa will get spicier the longer it "marinates".)
5 shredded baby carrots (You could chop them instead.)
1/3 vinegar (I used white vinegar.)
3 tbsp sea salt (Regualr salt is ok, too, I'd just use a little less. You can also use canning salt.)
2 tsps garlic salt (Fresh garlic would be better, but I used what I had.)
1 tbsp black pepper (I think I'll leave this out next time.)
juice of 1 lime (You could also use lemon or both.)
Mix everything in a large pot and bring to a boil. Simmer for up to 30 mintues. (You want all of your veggies to be soft and tender.) I rough chopped all of my veggies and used a hand mixer to make a smoother salsa. The chunkiness is a personal preference. Store in an air tight container, I used a jar, keep in fridge up to two weeks. You can also "can" the salsa in jars to enjoy anytime, just make sure to refridgerate after opening.
rough chopped veggies
bring to a boil
what it looks like after using a hand mixer to make it smooth*note: the salsa tastes even better after a day or two!
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