salsa

10 large ripe tomatoes, blanched**, peeled, diced
at least a pound of tomatillos, blanched, peeled, diced
2 large bell peppers, diced
2 onions, diced
3 cloves garlic, crushed
6 jalapenos, finely diced

juice of 2 limes
red wine vinegar or apple cider vinegar, at least 2 T
salt
red pepper flakes

green onions, finely chopped
cilantro, finely chopped

Combine first six ingredients. Season to taste with lime juice, vinegar, salt, pepper flakes. Keep in mind that the jalapenos and garlic get stronger as the salsa sits and the flavors meld. finish with green onions and cilantro, but if you're making this ahead of time, it's not a bad idea to leave out the green onions and cilantro until it's time to eat. That way they don't turn into little green slimy bits overnight.

**To blanche tomatoes, take a large pot full of water and bring it to a rolling boil. While it's getting to boiling point, fill a large bowl with cold water. Carefully drop each tomato into the boiling water with tongs or a large spoon. After a short while, usually within a minute or two, the skin of the tomato will start to split. Once this happens, remove the tomato from the hot water and drop it into the cold water. This will stop it cooking as quickly as possible. Once it's cool, you should be able to slide the skin off easily.

To blanche tomatillos, follow the procedure above, but if the skins don't split within three minutes, remove from hot water when the tomatillo turns a yellower green in color.