Makes approximately 12 cups (48 1/4 cup servings)
6 lbs green tomatoes, cored, quartered 3 onions, coarse chopped 6 -7 chile peppers 9 cloves garlic 1 Tbl salt 1 tsp cumin 3 Tbl olive oil
Mix the ingredients above in stock pot and bring to boil. Low boil for 15-20 minutes until all veggies are tender.
Add: 2 tsp of lemon or lime zest 3 Tbl lemon or lime juice 1 Tbl honey
Place in food processor and pulse until desired consistency.
Add 1 cup chopped cilantro.
Adjust seasonings and serve.
Salsa Verde