->Salsa 09 <-

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

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.