- Yield 36 cups
- Prep 10 mins
- Cook 35 mins
This is not a salsa for wimps. It's hot enough to bring tears to the eyes of any tall Texan.
This salsa is hot, and the heat will increase somewhat as the flavors set. For a milder salsa, remove the seeds and the inner membranes of the hot peppers, or don't use as many of them.
- 20 pounds tomatoes, cored (seeded and skins removed), chopped roughly
- 5 cups roughly chopped onion
- 16 hot peppers (jalapeño, Thai or banana), chopped roughly with seeds
- 4 green or red bell peppers, cored and chopped roughly
- 1/2 pound cilantro, roughly chopped
- 10 cloves garlic, diced
- 7 cups white vinegar
- 4 tablespoons salt
- 4 tablespoons sugar
- Zest and juice from 6 limes
- Combine all ingredients in a large pot over high heat.
- Boil 10 minutes, then reduce heat and simmer 10 minutes.
- Ladle into sterilized jars. Place jars into boiling water for 15 minutes. Let cool 24 hours.
Recipe by Jeanette Hurt