FRESH HOT SALSA

      Title: FRESH HOT SALSA
  Categories: Condiments, Sauces
       Yield: 10 Pints
  
      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)
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