Step 1

Core tops of tomatoes and cut an "x" in the bottom of the skin. Place in boiling water for 2-3 minutes - immediately remove and place in an ice bath. Allow tomatoes to cool and (easily) take off skins.

Step 2

Puree tomatoes in a blender. Pour into a large stock pot.

Step 3

Roughly chop the remaining ingredients, reserving 1 red onion and 1/2 bunch cilantro for the end. Place ingredients in the blender and puree. Add to tomato mixture in stock pot.

Step 4

Put stock pot over medium heat until mixture lightly boils. Reduce heat to low and simmer for 3-4 hours, until salsa has reduced by about 1/Stir occasionally.

Step 5

Cool salsa. Puree reserved red onion and cilantro in your blender and mix into salsa. Pour into quart-sized freezer bags (this recipe made roughly a gallon of salsa for me). Freeze for up to 6 months.