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Tio Pedro’s Spicy Chunky Salsa!

June 12, 2013

•6 pounds tomatoes
•3 large green peppers, chopped
•3 large onions, chopped
•2 cups white vinegar
•1 large sweet red pepper, chopped
•1 can (12 ounces) tomato paste
•4 jalapeno peppers, seeded and chopped
•2 serrano peppers, seeded and chopped
•1/2 cup sugar
•1/2 cup minced fresh cilantro
•1/2 cup bottled lemon juice
•3 garlic cloves, minced
•4 teaspoons ground cumin
•3 teaspoons salt
•2 teaspoons dried oregano
•1 teaspoon hot pepper sauce

Directions
•In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.
• In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
• Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 8 pints.

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From → Cooking, Holidays

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