Ann Simms homemade salsa!!! Great dehydrated.

  1. Start by chopping Jalapeño peppers in half. Be very careful while handling the Jalapeño peppers. If you can, avoid touching them with your bare hands. (I  use disposable gloves). Remove tops and seeds from the Jalapeño peppers saving a few seeds. If the salsa isn't hot enough, you can add a few for more heat.
  2. Chop the onions in half. Peel the Garlic. Remove stems from the Cilantro, juice the limes and orange.
  3. Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée.
  4. Place in a serving bowl.
  5. Dice Tomatoes for chunky, or place in a food processor. Add to the serving bowl. Add Tomatoes until it looks right. Add more salt and pepper to taste. If the Salsa it too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the Jalapeño peppers, or add a little more ground cumin.
9 cups