| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Condiments, Sauces |
10 |
Pints |
INGREDIENTS
| 20 |
lb |
Tomatoes |
| 24 |
|
Assorted hot peppers (Hungarian Wax, Serraro, Anaheim or Cayenne) |
| 6 |
md |
Onions |
| 12 |
|
Tomatillos |
| 4 |
tb |
Salt |
| 3/4 |
c |
Olive oil |
| 1 |
c |
Vinegar |
| 4 |
|
Garlic cloves |
| 1/2 |
c |
Basil, cilantro & parsley (fresh cut) |
INSTRUCTIONS
Bring a large pot of water to a boil. Drop in tomatoes to scald briefly,
then drain and remove skins. Chop finely and transfer to a large colander.
Wearing rubber gloves, trim tops off peppers and chop coarsely. Add to the
tomatoes. Chop the onions and tomatillos finely and add to
tomatoes/peppers. Stir in salt and allow to sit and drain for 2-3 hours.
After draining, give a few good stirs, then add the oil, vinegar and herbs.
Transfer to large pot and cook over medium heat until it bubbles. Enjoy
fresh or pack into hot, sterilized jars and process for canning.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 70)
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“God grades on the cross, not the curve.”