A beautiful, hearty salsa contributed by a friend of the Orchard, Saundra Pollock. Make this salsa with our awarding winning tomatoes and succulent garlic and onions!
In blender combine 1 quart tomatoes, with peppers (remove seeds and veins - or use canned diced green chili), garlic, bouillon and salt. Add ground cumin. Add one avocado, and chop slightly until creamed. In a large bowl combine mixture from blender with second quart of tomatoes, (I usually use diced tomatoes or chop up the whole tomatoes into bite size pieces) onions, cilantro, and remaining diced avocado, cut into bite sizes. Store salsa in canning jars and refrigerate up to a week. This should be a very chunky salsa. Enjoy!