Thursday on Top: Spicy Chunky Salsa

Here’s a great use for all of your sweet tomatoes!


64 ServingsPrep: 1-1/2 hours Process: 15 min./batch


  • 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


  • 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

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