Mark's killer salsa

50 servings

Ingredients

Quantity Ingredient
4 pounds FRESH TOMATOES,PEELED
3 xes MEDIUM ONIONS
1 x LARGE GREEN SWEET PEPPER
3 xes CLOVES GARLIC
¼ cup VEGETABLE OIL
1 x MEDIUM POTATO
1 tablespoon SUGAR
1 teaspoon PEPPER
1 x PARSLEY,BASIL,CHIVE,TO TASTE
10 xes HOT PEPPERS
3 xes CELERY STALKS
1 x LARGE RED SWEET PEPPER
1 x LARGE CARROT
¼ cup OLIVE OIL
1 cup VINEGAR
1 teaspoon SALT
1 teaspoon GROUND CUMIN SEED

Directions

Peel and chop coarsely, garlic, onions, sweet peppers, celery, and carrots. Saute on low heat in oil(s) until softened, about 5-7 minutes. Stem and remove seeds from hot peppers, chop fine and add after above is softened. Peel and quarter tomatoes and add to above mixture,add vinegar(one cup or just barely enough to cover),salt, pepper and sugar. Peel and dice potato well and add on top of mixture. DO NOT STIR. Cook slowly over lowest heat, stirring only occasionally and very lightly for 65-70 minutes. Add herbs and cumin, stir lightly, and continue low simmer for another 25-30 minutes, or until slightly reduced. Let cool, pack in jars and can(water bath) or freeze in containers or freezer bags. SUGGESTIONS- This can be of varying degrees of hotness depending on the type of peppers used. For extra hot use red cayenne, serrano or jalapeno peppers, and for killer hot leave the seeds in.

Any kind of sweet peppers can be used(red, yellow, green).

Vegetable oil may be substituted for the olive oil. Honey may be used in the place of sugar. The potato is added to help thicken(commercial prepared salsas use modified food starch). Add herbs and cumin last(cumin gets bitter if exposed to too much heat), preferably when salsa is nearly done.

Stir very lightly to keep a "chunky" consistency.

This is great on corn taco chips, eggs, in guacamole, or used as a sauce for wet burritos. Keep a cool drink handy!!!!!! Submitted By MARK MIKLAS On 09-30-94

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