I based this salsa recipe on the restaurant sized can of tomato pieces originally. Now you can by tomatoes cut into salsa sized dice. I buy mine from “Smart and Final”. This salsa has great flavor and is enough for an army. You may want to reduce the number of jalapeños to 2, unless you’re a chilehead! Great for summertime outdoor parties served with homemade fried corn tortilla chips (totopos). This is always a hit when I bring this to parties.
1 large can of tomato pieces (restaurant size) 6 pound (some odd ounces)
8 fresh long green chiles
8 fresh chiles güeros yellow Chiles about 2 inches long
8 fresh chiles jalapeños
6 large cloves garlic, finely chopped
2 large white onions, chopped
1 bunch cilantro, finely chopped
salt to taste
Cut stems from all chiles and chop into 6 pieces (more or less). Place chopped chiles in a pot with water to cover. Bring to a boil and reduce heat and simmer for 15 minutes. Drain and place in a food processor. Process briefly and pour into a bowl.
Drain canning liquid from the tomatoes, and place in the food processor (in batches). Pulse each batch briefly and pour into the glass bowl with the chiles. Add the finely chopped garlic, onions, and cilantro to the bowl and stir well. Salt to taste and set aside
for about ½ hour for flavors to blend.