*  Exported from  MasterCook  *
 
                              FRESH HOT SALSA
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Condiments                       Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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)
  
 
 
                    - - - - - - - - - - - - - - - - - -