This is a fiery but delicious salsa most of which comes strait out of my back yard garden. First I start with 2 quarts of diced Hot peppers (this time included: Ghost, Caribbean red habanero, Serrano, Cayenne, and Jalopeno. 2 quarts of sweet peppers included: California wonders green & yellow, banana, poblano, and cubanelle. 7 quarts of roma tomatoes. 3 red onions 2 yellow onions, 4 limes, 1 lemon, 8 cloves of minced garlic, large bunch of cilantro, salt, and vinegar. The salsa cooks down to about 9 1/2 quarts.
All the flavors meld down to a fiery robust citrus blend with the added sweet notes of the tomatoes and smokey flavor of the habanero.
