| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 16 | c | Peeled tomatoes, diced into |
| 1/2" chunks* | ||
| 4 | c | Diced bell peppers |
| 4 | c | Diced red onions |
| 12 | Jalapenos, diced fine | |
| 12 | Serranos, diced fine our | |
| jalapenos were pretty | ||
| mild | ||
| this year but the | ||
| serranos | ||
| have good heat | ||
| 8 | Cloves garlic, minced | |
| 4 | oz | Lime juice – we use the |
| bottled | ||
| Chopped fresh cilantro, to | ||
| taste** | ||
| Kosher salt, to taste | ||
| Pepper, to taste | ||
| Powdered celery leaves, to | ||
| taste |
INSTRUCTIONS
I include a few orange, white and yellow tomatoes for both color and because they seem to thicken the salsa a bit. After chopping, add some kosher salt, mix, then drain off the liquid and slowly simmer it to about 1/3 of its original volume, stirring often and watching carefully (I've burned it a couple of times). Add the cooked down juice back to the tomatoes. **If the taste of cilantro isn't for you, we have used Italian parsley when cilantro wasn't available. Different flavor, but still good. Mix it all together, adjust quantities and the spices. If more heat is needed, I add hab sauce. Let it mellow and merge for a day or two in the fridge. I have trouble waiting that long... If we can it, we pressure can pints at ten pounds for 25 minutes. Posted to CHILE-HEADS DIGEST V4 #147 by Hobby Farmer <hobby.farmer@carrinter.net> on Jul 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1140
Calories From Fat: 71
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 8254.4mg
Potassium: 8446.1mg
Carbohydrates: 259g
Fiber: 62.8g
Sugar: 120.5g
Protein: 45.7g