Freezer Salsa

1. Peel the tomatoes. 2. Chop tomatoes in a food processor until partly liquid, partly chunky. I prefer less chunky salsa. 3. Chop cilantro, onion, garlic, green pepper, jalapeno and add to tomatoes in a 10 quart stock pot. 4. Add cumin, sea salt, lime juice & vinegar to stock pot. 5. Mix thoroughly. 6. Bring to a boil & lower temperature to keep at a low boil for 2-3 hours. 7. Stir occasionally, making sure it doesn't burn. Remove any "chunks" of tomato that you don't want in the salsa. 8. Boil down to about half the original volume to get rid of any extra liquid. You can scoop some out towards the end. 9. Let cool & pour into freezer safe containers, leaving plenty of room at the top for expansion.