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  Fresh Hot Salsa
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 251
Ingredients:
20 lb 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)
Instructions:
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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