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 to desired consistency. Pour into a large stock pot.

Step 3

Roughly chop the remaining vegetables, reserving 1/2 of the red onion and 1/2 bunch cilantro for the end. Adjust jalapeño amount as needed for spice level. Place ingredients in the blender and puree. Add to tomato mixture to stock pot.

Step 4

Put the large pot over medium heat and bring to a boil. Reduce heat to low and simmer for 3-4 hours, until salsa has reduced by about 1/Stir occasionally.

Step 5

Cool to room temperature. Puree reserved red onion and cilantro in your blender and mix into salsa. Pour into quart-sized freezer bags (this recipe made roughly 8 cups of salsa for me). Freeze for up to 6 months or store in the fridge for up to a week.