Yield: 50 servings
|4 pounds||Tomatoes; peeled, chopped|
|1 large||Red bell pepper|
|1 large||Green bell pepper|
|4 \N||Jalapeno peppers|
|1 large||Yellow onion|
|1 tablespoon||Garlic powder|
|1 teaspoon||Ground red pepper|
|1 small||Bunch - parsley|
Peel the tomatoes and chop. Cut and seed all the peppers. Place tomatoes in food processor and blend well, (should still be slightly lumpy). Place in large pot and bring to a boil. Place red pepper in food processor and chop until very fine.
Add to tomatoes. Process onion and add to mix in pot. Process remaining ingredients and stir into tomato mix. Cook, to reduce liquid, about 15 to 20 minutes at a slow boil.
Drain in strainer and place in jars. Add enough liquid just to make juicy.
If salsa is to be consumed within a week, store in refrigerator. If salsa is to be stored longer - it needs to be canned by normal processes.
Makes about 3 to 4 pints.
Converted by MM_Buster v2.0l.