Fresh Hot Salsa Recipe
Yield: 10 PintsRecipe by luhu.jp
Ingredients:
20 lbs: Tomatoes,
24: Assorted hot peppers, (Hungarian Wax, Serraro, - Anaheim or Cayenne)
6 medium: Onions,
12: Tomatillos,
4 tbsp: Salt,
3/4 cup: Olive oil,
1 cup: Vinegar,
4: Garlic cloves,
1/2 cup: Basil, cilantro & parsley, (fresh cut)
Directions:
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 Cooks Garden catalog - Spring/Summer 1993 (page 70)
Source from luhu.jp
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 Cooks Garden catalog - Spring/Summer 1993 (page 70)
Source from luhu.jp