Salsa it up, Local style

I got another 5 lbs of tomatoes at the farmstand down the road for a homemade salsa. But what recipe do I want to use? I found this recipe for "Authentic Mexican Tomato Salsa."
I used three banana hot peppers and four cherry hot peppers which I got at the same farm stand down the road; 5 cloves of garlic I got a few weeks ago at the Lull Farm in Hollis, NH. These cloves are HUGE, so I didn't use 7, like I was planning. I also used a lime I'd picked up at Lull Farm, and olive oil. That's the only ingredient not local, but I'm okay with that.
And that was it for my salsa. I used my immersion blender to mix it up and I think I blended a little too long. Now it's a bit soup-y, but this is why I think that's okay:
It's WICKED hot. I think I'm going to have to use it as a "starter" so-to-speak, and simply add fresh tomatoes (or whatever) to it when I'm ready to use it. I'm excited about this for a number of reasons. It'll still be a "fresh" salsa, but less expensive and time consuming than making it in the middle of the winter with jacked-up prices. It will also allow me to get creative with my ingredients like adding black beans, corn, and (don't tell my hubby) peaches!

From 5 1/2 lbs of tomatoes, I froze 8 cups of the salsa blend.