8-10 ripe tomatoes preferably from your garden, various kinds
3 mild peppers, big to med size and to your taste for hotness
5-6 cloves of garlic
1 yellow onion med size
1 bunch of cilantro
1 TBS Real Salt per quart
Cumin powder.... 1/4 tsp per quart
3-4 TBS live whey per quart
The most important thing about salsa and (perhaps the hardest part) is getting the skins off the tomatoes and peppers. There are two ways to do it relatively easily. One is to roast the halved tomatoes and peppers close to the heat unit in an oven on broil (the picture below shows our vegetables before going under the broiler) another way is to grill the vegetables over open flame and yet another way is to drop tomatoes into boiling water for a minute or two. I believe this is called par-boiling. I haven't par-boiled peppers, just tomatoes. It is best to roast peppers in broiler or open flame or grill.
When the tomatoes split their skins remove and let cool enough to peel. When the peppers get brown and blistered rotate until at least 3 sides are blistered. Remove those and place in a zip-lock bag and let steam. When they cool, their skins will come off fairly easy.
The peeled tomatoes goes into a food processor and blended to desired texture and the peeled peppers, onion and peeled garlic I chop by hand to desired texture. If peppers are the hot kind, please wear rubber or latex gloves. These peppers were not that hot and we chopped by hand but maybe the capsicum oils were not fully developed yet. ( I am showing my ignorance of peppers.)