- 6 medium tomatoes, heirloom, preferably in a variety of colors and types
- 2-3 sweet peppers, red/yellow/orange, cut up in large pieces, seeds removed
- 1/2 large white onion, quartered
- 1/2 red onion, quartered
- 1/2 c green onions
- 6 garlic cloves, peeled
- 1/4 cup Italian parsley
- 1 lime, juiced
- 2 teaspoons olive oil
- 4 jalapeño peppers, seeds removed
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground pepper
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons sugar
In a food processor, combine tomatoes, sweet peppers, white and red onions quarters, green onions, garlic cloves, parsley, lime juice, olive oil, jalapeño peppers, cumin, kosher salt, ground pepper, cayenne pepper and sugar.
Process ingredients until desired consistency (do you want your salsa chunky or more smooth?)
Place salsa in a sealed container and refrigerate at least 2-3 hours before serving.