This is a great recipe if you need to make a lot of salsa or want to make a bunch at once and can it or freeze it. We cut the recipe by about a fourth and it still made about 8 cups. We froze it in 2 cup sizes, as the bottles at the store are 16 ounces.
These are the modifications I made to the recipe, for our 1/4 size batch. I did my own calculations, as I didn't trust the ones on the site to be accurate enough, and they did turn out with different numbers than I did.
I actually didn't have as much fresh tomatoes as it called for (nor did I have a food mill), so I actually just used 1/2 the amount in fresh tomatoes and 1/2 the amount in crushed tomatoes, and it turned out great. I used 4 large tomatoes. With the fresh tomatoes, I peeled them by cutting an x on the non-stem end and dipping them in boiling water to make the peel easier to remove. Then I cut them into quarters and put them into my food processor (I didn't bother seeding them). I put the crushed tomatoes into the food processor as well (one large 28 oz can) of crushed tomatoes and one 6 ounce can of tomato paste. Then you boil all of this and while this is boiling down (to reduce the liquid) you can work on chopping everything else. We used 1/2 bunch of cilantro, 1 bell pepper (seeded) and one onion, 1/2 head of crushed garlic and one seeded jalapeno pepper. I had never worked with jalapeno before, and I used gloves to handle it. I was afraid of making it too spicy, so I only used 1 pepper, but after I tasted a
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