This salsa is hot. To reduce the heat, remove the seeds and the inner membranes of the hot peppers, or don’t use as many of them.

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Ingredients

20 pounds tomatoes, cored,
seeded and skins removed, chopped roughly
5 cups roughly chopped onion
16 hot peppers (jalapeño, Thai
or banana), chopped roughly
with seeds
4 green or red bell peppers,
cored and chopped roughly
½ pound cilantro, roughly chopped
10 garlic cloves, diced
7 cups white vinegar
4 tablespoons salt
4 tablespoons sugar
Zest and juice from 2 limes

Instructions
1. 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. Makes about 18 pints of salsa.

Recipe by Jeanette Hurt, Relish Entertaining, “Girls’ Night In,” Sept. 2007.
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