Set up your food processor. Make sure it can hold 8 cups of ingredients.
Slice the top off of the tomatoes and rough chop them, then add to the bottom of the food processor.
Make sure sweet/bell peppers have no tops, inner ribs, or seeds, then rough chop them. Add them on top of the tomatoes in the food processor.
Wearing gloves, make sure the habanero has no top, inner ribs, or seeds. Finely chop and add them on top of the sweet peppers in the food processor.
Peel and rough chop the onion and garlic, adding them to the food processor.
Add the spices and fresh cilantro, then put the lid on the food processor.
Pulse for one second at a time, for about 9 or 10 times. Pulse less for a chunky salsa, or pulse a few extra times for a finer salsa.
You can eat your salsa right away, or ideally, let the flavors meld together by storing in the fridge for several hours.
Store leftovers in the fridge for 5 to 7 days. Freeze any leftovers.
