Fiery Salsa

  • Yield: 36 cups
  • Prep: 10 mins
  • Cook: 35 mins

This salsa is hot, and the heat will increase somewhat as the flavors set. For a milder salsa, remove the seeds and the inner membranes of the hot peppers, or don't use as many of them.


20pounds tomatoes, cored (seeded and skins removed), chopped roughly
5cups roughly chopped onion
16-- hot peppers (jalapeño, Thai or banana), chopped roughly with seeds
4-- green or red bell peppers, cored and chopped roughly
1/2pound cilantro, roughly chopped
10cloves garlic, diced
7cups white vinegar
4tablespoons salt
4tablespoons sugar
-- Zest and juice from 6 limes


  1. Combine all ingredients in a large pot over high heat.
  2. Boil 10 minutes, then reduce heat and simmer 10 minutes.
  3. Ladle into sterilized jars. Place jars into boiling water for 15 minutes. Let cool 24 hours.

Recipe by Jeanette Hurt

Nutritional Info *per serving

  • Calories 10
  • Glycemic Load 0.12
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Potassium 90mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 0%
  • Iron 0%