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FRESH HOT SALSA
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiments Sauces
Amount Measure Ingredient -- Preparation Method
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20 lb Tomatoes
24 Assorted hot peppers
-- (Hungarian Wax, Serraro,
-- Anaheim or Cayenne)
6 md Onions
12 Tomatillos
4 tb Salt
3/4 c Olive oil
1 c Vinegar
4 Garlic cloves
1/2 c Basil, cilantro & parsley
-- (fresh cut)
Bring a large pot of water to a boil. Drop in
tomatoes to scald briefly, then drain and remove
skins. Chop finely and transfer to a large colander.
Wearing rubber gloves, trim tops off peppers and chop
coarsely. Add to the tomatoes. Chop the onions and
tomatillos finely and add to tomatoes/peppers. Stir
in salt and allow to sit and drain for 2-3 hours.
After draining, give a few good stirs, then add the
oil, vinegar and herbs. Transfer to large pot and cook
over medium heat until it bubbles. Enjoy fresh or pack
into hot, sterilized jars and process for canning.
From: The Cook's Garden catalog - Spring/Summer 1993
(page 70)
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