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Chunky Salsa

This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. —Dana Hayes, Canton, Ohio

56 ServingsPrep: 45 min. Process: 15 min.

Ingredients

5 pounds tomatoes
4 large green peppers, chopped
3 large onions, chopped
2 large sweet red peppers, chopped
2 habanero peppers, seeded and finely chopped
1 cup white vinegar
1 can (6 ounces) tomato paste
3 teaspoons salt

Directions

Fill a Dutch oven two-thirds with water; bring to a boil. Score an
“X” on the bottom of each tomato. Using a slotted spoon, place
tomatoes, one at a time, in boiling water for 30-60 seconds. Remove
tomatoes and immediately plunge in ice water. Discard peel; chop
tomatoes.
In a stockpot, combine the remaining ingredients. Stir in tomatoes.
Bring to a boil over medium-high heat. Reduce heat; simmer,
uncovered, for 15-20 minutes or until desired thickness.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in.
headspace. Remove air bubbles; wipe rims and adjust lids. Process
for 15 minutes in a boiling-water canner. Yield: 7 pints.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to

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Chunky Salsa (continued)

Editor's Note: 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts: 1/4 cup equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.