This salsa is hot. To reduce the heat, remove the seeds and the inner membranes of the hot peppers, or don’t use as many of them.
Ingredients
20 pounds tomatoes, cored,
seeded and skins removed, chopped roughly
5 cups roughly chopped onion
16 hot peppers (jalapeño, Thai
or banana), chopped roughly
with seeds
4 green or red bell peppers,
cored and chopped roughly
½ pound cilantro, roughly chopped
10 garlic cloves, diced
7 cups white vinegar
4 tablespoons salt
4 tablespoons sugar
Zest and juice from 2 limes
Instructions
1. Combine all ingredients in a large pot over high heat. Boil 10 minutes, then reduce heat and simmer 10 minutes. Ladle into sterilized jars. Place jars into boiling water for 15 minutes. Let cool 24 hours. Makes about 18 pints of salsa.
Recipe by Jeanette Hurt, Relish Entertaining, "Girls' Night In," Sept. 2007.
Nutritional Information
Per ( 1⁄4-cup) serving: 20 calories, 0g fat, 1g prot., 4g carbs., 1g fiber, 200mg sodium
Here are some of the current comments about this recipe. To read more or post your own comments,
On 9/8/07 11:15 PM msmarthab wrote:
I have been making salsas for years and this recipe calls for [b]7[b] cups of vinegar! This must be a mistake, usually a few tablespoons is enough for taste and acidity.
Does anyone else make salsa with so much vinegar or is this a typo?
Thanks
On 9/10/07 3:05 PM The Relish Editors wrote:
Do you use only a few tablespoons of vinegar with 20 pounds of tomatoes? We tested the recipe just as it's printed, and it turned out great. We'd love to see your recipe. Would you post it here? Thanks.
On 10/23/07 7:47 PM susan1949 wrote:
I made this recipe twice and I used the exact amount of vinegar called for. This was by far, the BEST salsa I've ever had! I wouldn't change a thing except adjusting the peppers to your own personal taste. I found it perfect as is.
On 11/22/07 10:38 PM rhinobucket wrote:
I don't buy salsas sold in stores because of the vinegary taste. I understand it is used as a preservative so why put it in unless you are going to store it? I live in Texas and salsas around here are delicious without vinegar.
On 11/27/07 1:00 PM The Relish Editors wrote:
It does seem like a lot, but the recipe calls for 20 pounds of tomatoes and makes 18 pints, so it's proportional to the amount being made. Hope that helps.
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