|Ripe tomatoes||3 Pound, peeled, seeded & chopped|
|Anaheim chili/Green chili peppers - 3 cans , 4 ounces each, chopped||3⁄4 Pound, seeded and chopped (Fresh)|
|Poblano peppers/Red pepper flakes - 1/2 teaspoon, crushed||1⁄4 Pound, seeded & chopped (Fresh)|
|Chopped white onions||1 1⁄2 Cup (24 tbs) (Medium Sized)|
|Chopped fresh cilantro||1 1⁄2 Tablespoon (Coriander)|
|Lemon juice||1⁄4 Cup (4 tbs)|
1) Take a large bowl and combine together chili peppers, tomatoes, cilantro, onion, lemon juice, pepper and salt.
2) Stir and mix all the ingredients nicely.
3) Refrigerate overnight in a tightly sealed jar. Salsa can be stored for up to a maximum of 2 weeks.
4) Serve alongside your favorite Mexican dishes.