Mexican Salsa - cooking recipe

Ingredients

1 c. ground chili peppers (more or less, depending on desired hotness)
18 lb. tomatoes
3 c. chopped onions
1 Tbsp. salt
1 Tbsp. oregano
1/2 c. vinegar
3 to 4 Tbsp. dried cilantro
1 Tbsp. cumin or to taste
1 Tbsp. minced garlic

Preparation

Chop
peppers
in
food processor.
(Avoid contact with skin or eyes.)
Wash
tomatoes and dip in boiling water for 30 to 60 seconds
or
until skins split.
Dip in cold water, slip off skins and remove cores.
Coarsely chop tomatoes.