Make your own free website on Tripod.com

The judges said that this salsa was so good, that after the judging, they called in all the work staff and had lunch. After the fair was over and I had to pick up my ribbons, etc., The jar was 2/3 gone, instead of full like the others!!! A true compliment! Hope you like it.

Salsa

16 cups tomato -- peel, chop, (deseed optional)

6 cups onion -- chopped

4 medium peppers - sweet green -- chopped

2 medium pepper - yellow or red -- chopped

1 bulb garlic (8-10 cloves) -- chopped fine

8 medium hot peppers -- chopped fine

1/8 teaspoon crushed red pepper

1 tablespoon fresh parsley -- chopped

2 tablespoons fresh cilantro -- chopped

1 cup cider vinegar

4 tablespoons sugar

2 teaspoons salt

2 teaspoons oregano

2 tablespoons cornstarch

Coarsley chop vegetables. Chop hot peppers and garlic in food processor. (Be sure to wear gloves when deseeding and handling hot peppers.) Combine all ingredients, except cornstarch in a large pot. Bring to boil and simmer for 10-15 minutes. Remove some of the liquid and mix with cornstarch until smooth. Add to pot and cook for a few minutes until well disolved.

Ladle hot salsa into hot jars, leaving 1/4" headspace. Screw band down evenly and firmly, just until a point of resistance. Process 15 minutes in boiling water canner.

If you want a zestier salsa, use 10-12 jalepenos

NOTES : Yields approximately 2 gallons.