Title: Fresh Hot Salsa
Categories: Condiment Sauce
Yield: 10 Pints

20	lb	Tomatoes
24		Assorted hot peppers - (Hungarian Wax, Serraro, - Anaheim or
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)

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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