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.
Ingredients
- 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
Instructions
- Combine all ingredients in a large pot over high heat.
- Boil 10 minutes, then reduce heat and simmer 10 minutes.
- 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%
