If you were to research "Green Chilie Salsa" you would probably come up with some recipes that include pork, which I don't use in mine... I don't have a pressure cooker and do not trust the hot bath method for canning meat (not that it'll last that long around here anyway) ...Anyway... This is my version.
Nothing is really "measured".
I start out by roasting Anaheim peppers which I love the taste of, btw...Such a nice flavor. The darker you get them, the easier they are to peal later, I know it feels like you are ruining them, but the meat will be fine.
Then place them into freezer bags to cool on the counter for up to an hour...
Then off to the freezer... I cooked these up in batches and kept them froze until I had enough of them for a few jars of salsa.
After defrosting the peppers peal them... Just a note here that I learned the hard way...Freezing the chilis after roasting them makes pealing them a lot easier.
Finely dice about half the ingredients that you are using, the rest goes off into a food processor...The ratio really depends on whether you like it chunkier, I prefer a pretty fair split.
All ingredients that I am using are "to taste"...
Fresh tomatoes, onion, jalapeno, habanero, roasted Anaheim, chopped garlic, one red bell pepper, a little cilantro, salt, garlic salt, garlic powder and a little sugar.
Put the diced portion in a large skillet or pot to start simmering.
Then process the rest of the ingredients until you have a consistency that you like. Pour that over the rest of the grub and allow to simmer for 30 minutes or so... Then off to the jars.
This batch didn't turn out "green" which of course depends on the amount of green Anaheim's used... I used about 35-40 large ones, which is plenty, but maybe a few too many red ones along with tomatoes and other stuff.