1 large yellow onion, chopped
3 green onions, chopped (including the green part)
6 to 8 cloves garlic, finely minced
1 red bell pepper, seeded and chopped
2 Anaheim chiles, seeded and chopped
4 to 6 jalapeño chiles, seeded and minced
4 to 6 serrano chiles, seeded and minced
2 to 4 habañero chiles, seeded and minced
3 tomatoes, chopped
3 tomatoes, puréed
4 tomatillos, chopped
1/2 c. fresh cilantro, chopped
1/4 c. fresh lime juice (or to taste)
3 T. sugar (or to taste)
salt and black pepper, to taste
Mix all of the ingredients together and refrigerate for several hours before serving. The
salsa will last at least 1 week refrigerated.