Name: Chunky Homemade Salsa
Prep time: 1 h 45 min
Total time: 5 h 45 min
Yield: about 8 cups
Ingredients: 20 red medium tomatoes (7 pounds); 10 fresh Anaheim chile peppers or poblano chile peppers, seeded and chopped (about 3 cups); 3 fresh jalapeno peppers or serrano chile peppers, seeded and chopped (about 1/3 cup); 2 cups coarsely chopped onion; ½ cup snipped fresh cilantro or parsley; 5 cloves garlic, minced; ½ cup vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon ground black pepper

Peel, seed, and coarsely chop tomatoes (you should have about 14 cups). Place tomatoes in a large colander; let drain 30 minutes. Place tomatoes in 8-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until thickened (consistency of chunky salsa); stir frequently. Stir in Anaheim peppers, jalapeño peppers, onions, cilantro, garlic, vinegar, sugar, salt, and black pepper. Return to boiling. Remove from heat. Cover and chill in refrigerator at least 4 hours or up to 24 hours.* Makes about 8 cups salsa.

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Chunky Homemade Salsa

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