10 pounds ripe tomatoes
2 1/2 pounds green bell peppers, diced
12 jalapeno peppers, seeded and minced
3 habanero peppers, seeded and minced
1 pound green chile peppers, diced
1 1/2 pounds onions, chopped
6 cloves garlic, minced
4 tablespoons white sugar
4 tablespoons ground black pepper
4 tablespoons chopped fresh cilantro
Bring a large saucepan filled 2/3 full with water to boil. Blanch
tomatoes. Drain and rinse with cold
water. Peel and chop.
Place tomatoes in a large saucepan with enough
water to cover. Bring to a boil and reduce heat
to simmer.
In a separate large saucepan, bring approximately
2 quarts lightly salted water to boil. Place
green bell peppers, jalapeno peppers, habanero chile peppers, green
chile peppers, onions and
garlic in the boiling water. Cook until tender, about 15 minutes.
Drain vegetables and stir into saucepan with
tomatoes. Mix in white sugar, ground black pepper
and chopped fresh cilantro. Simmer 15 to 20 minutes, stirring
occasionally. Stir in more water if
necessary to attain desired consistency.
Transfer the finished salsa to sterile containers,
and store in the refrigerator until serving.
