Ingredients

• 12 cloves garlic
• 6 red onions
• 6 jalapenos
• 6 red bell peppers
• 3 teaspoons chili powder
• 3 teaspoons kosher salt
• 3 teaspoons freshly ground black pepper
• 12 limes
• Three #10 cans (106 ounces each) peaches in syrup, drained (retain the syrup in case needed)
• 12 cups fresh cilantro, chopped

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Instructions

1. Watch how to make this recipe.
2. Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches.
3. Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.