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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.


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.