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LOCATION: Recipes >> Preserving >> Salsa 09

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Salsa

20 pounds fresh tomatoes
24 assorted hot peppers
6 medium onions
12 tomatillos
4 cloves garlic, peeled
4 tbsp salt
1 c vinegar
3/4 c olive oil
1/4 c sugar
1/2 c fresh cut basil
1/2 c fresh cut cilantro
1/2 c fresh parsley leaves

Bring a large pot of water to a boil. Drop in tomatoes to scald
breifly, then drain and remove skins. Chop finely and transfer to
a large colander. Trim tops off peppers and chop coarsely. Add to
the tomatoes. Chop onions, garlic, and tomatillos finely, add to
tomatoes. 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,
sugar and herbs. Transfer to a 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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