*  Exported from  MasterCook  *

                             Fresh Hot Salsa

Recipe By     : The Cook's Garden catalog, 1993, p.70
Serving Size  : 10   Preparation Time :0:00
Categories    : Condiments                       Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20       lb           Tomatoes
  24                    Assorted hot peppers --
                        - Hungarian wax, serrano,
                        - Anaheim, or cayenne
   6       md           Onions
  12                    Tomatillos
   4       tb           Salt
     3/4   c            Olive oil
   1       c            Vinegar
   4       cl           Garlic
     1/2   c            Basil -- fresh cut
     1/2   c            Cilantro -- fresh cut
     1/2   c            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 to 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.
  
 
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