Christmas (in July) Fire Gazpacho

3 Roma Tomatoes
2 Tomatillos
1 small Yellow Onion
10 cloves Garlic
3 Jalapeños
6-8 mini sweet bell peppers (red, yellow, orange)
1 bunch Cilantro
1 leaf of Kale (any variety)
Juice of 2 Limes
2 teaspoons Sea Salt
1/4 teaspoon fresh ground Black Pepper
1 teaspoon Balsamic Vinegar
1 teaspoon Sugar (optional)

Wash and rough chop all produce.  Be sure to de-stem jalapeños and remove ribs and seeds (wearing rubber gloves is advised during this step).  Blend all fresh produce in separate batches in food processor to desired consistency.  Add lime juice, salt, black pepper, sugar and balsamic vinegar.  Mix all well in large glass bowl and cover tightly.  Allow to sit on counter covered for at least 1 hour before serving.  Serve at room temperature.  Store unused portion in air-tight glass container in refrigerator.  Chef's note:  I prefer mine extra chunky similar to a Pico De Gallo but you can purée mixture to any consistency you desire.

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