Janice's Cilantro Salsa
This recipe has been adapted and updated a few times and is really just the base for whatever you like in your salsa. Feel free to modify and invent your own creation!
2 drained quarts of tomatoes (or equivalent skinned, peeled with some seeds removed). Note: the "draining" and "removing seeds" really contributes to how much liquid is in it. Depends on how particular you are.
Large bunch of cilantro. Roughly remove the big stems (little stems are ok). Ideally you get all the leaves. In the end you want about a cup of leaves approximately.
1-2 garlic cloves
5-10 green onions (really depends on your taste)
Optional: 1-2 jalapenos or habanero. Seeded if you're a true midwesterner, full seeds if you're a thrill seeker, and go for the habanero if you're really out there. In all seriousness, the habanero has the best taste if you can remove the seeds and handle the heat.
2-3 Tablespoons of honey. Start with 2 and add to taste.
2-3 Tablespoons of apple cider. Same as above
Salt and Pepper to taste - salt helps if you're using canned tomatoes.
Put cilantro, onions, garlic and peppers in a food processor and mix a short amount of time - until onions are the right size
Remove and place in a bowl
Put tomatoes and the rest of the items in the food processor and mix just enough to chop tomatoes. Add to cilantro mix.
Now, grab a chip (or two), taste it and add extra honey, apple cider vinegar, and salt until it is perfect!