Spicy Fresh Tomato Salsa

Recipe View Prepare the Tomatoes: Bring a large saucepan of water to a rolling boil. Gently lower the 6 pounds of Roma tomatoes into the boiling water for approximately 30-60 seconds to loosen the skins. (Estimated time: 5 minutes)

Recipe View Peel and Crush: Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel off the skins and crush the tomatoes using your hands or a potato masher. (Estimated time: 10 minutes)

Recipe View Combine and Boil: In a large saucepan, combine the crushed tomatoes, chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper, and cumin. Bring the mixture to a boil over medium-high heat, stirring occasionally. (Estimated time: 10 minutes)

Recipe View Add Vegetables and Simmer: Stir in the chopped red onion, white onion, yellow onion, jalapeño peppers, and cilantro. Reduce the heat to low and continue to simmer, stirring occasionally, until the vegetables are softened and the salsa has reached your desired consistency. This may take anywhere from 30 minutes to 1 hour, depending on your preference. (Estimated time: 30-60 minutes)

Recipe View Cool and Refrigerate: Remove the salsa from the heat and allow it to cool completely at room temperature. Once cooled, transfer it to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld together. (Estimated time: 2 hours minimum)