Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 20 lb Tomatoes
- 24 x Assorted warm peppers (Hungarian Wax, Serraro, Anaheim or possibly Cayenne)
- 6 med Onions
- 12 x Tomatillos
- 4 Tbsp. Salt
- 3/4 c. Extra virgin olive oil
- 1 c. Vinegar
- 4 x Garlic cloves
- 1/2 c. Basil, cilantro & parsley (fresh cut)
Direcciones
- Bring a large pot of water to a boil. Drop in tomatoes to scald briefly, then drain and remove skins. Chop finely and transfer to a large colander.
- Wearing rubber gloves, trim tops off peppers and chop coarsely. Add in to the tomatoes. Chop the onions and tomatillos finely and add in to tomatoes/peppers. Stir in salt and allow to sit and drain for 2-3 hrs.
- After draining, give a few good stirs, then add in the oil, vinegar and herbs.
- Transfer to large pot and cook over medium heat till it bubbles. Enjoy fresh or possibly pack into warm, sterilized jars and process for canning.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 974g | |
| Recipe makes 10 servings | |
| Calories 335 | |
| Calories from Fat 161 | 48% |
| Total Fat 18.34g | 23% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2836mg | 118% |
| Potassium 2177mg | 62% |
| Total Carbs 40.88g | 11% |
| Dietary Fiber 11.7g | 39% |
| Sugars 25.94g | 17% |
| Protein 8.4g | 13% |
