Free Recipe Fresh Hot Salsa

Recipe Type: Free Condiment Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10

Ingredients for Fresh Hot Salsa Recipe

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)

Fresh Hot Salsa Preparation

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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