Jonathan Duncan Mild Salsa Recipe from: Jonathan Duncan 22 assorted tomatoes (Ripe and juicy, not dry) 2 large (baseball size) yellow onions 2 bundle (about 20 total) Green Onions 2 bell peppers (any color will do) 1 big anaheim pepper 20 sprigs of cilantro 5 large (thumb size) cloves of Garlic, diced 1 teaspoon of pepper 1 tablespoon of salt 1/4 teaspoon of Cumin Chop or dice the tomatoes to your desired consistency. I like mine more coarse and chunky. Before you add anything to the tomatoes, strain them using your favorite straining method to get excess liquid out. Add all the other ingredients. I like to roast the garlic slightly on the stove in olive oil just for a minute on high heat to bring out the flavor of the garlic even more. Note: The best results I have had are from garden ripened fresh vegetables, of course.