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Nutrition Facts
Serving Size 1 (137g) Recipe makes 20 servings
Calories 34
Calories from Fat 4		(12%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 341mg		9%
Total Carbohydrate 7.5g		2%
	Dietary Fiber 2.1g	8%
	Sugars 3.9g
Protein 1.5g		2%
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Fresh Homemade Salsa

Recipe #351916 | 1 hour | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Steph Doll
Jan 26, 2009

One of my husbands co-workers made this for us one time. We loved it so much we got the recipe from her. It is a little time consuming but well worth the work. Using a Vidalia Chop Wizard cuts down a lot on prep time. If you place the tomatoes in boiling water for about 10 seconds they will peel very easy.

SERVES 20 -24 , 10 -12 cups (change servings and units)

Ingredients

10 large almost ripe tomatoes
10 jalapenos
1 poblano pepper
2 banana peppers
2 anaheim chilies
2 serrano peppers
1 large white onion
7 tomatillos
1 bunch fresh cilantro
4 garlic cloves (minced)
4 limes, juice of
cumin
salt
pepper
jalapeno seasoning salt
cayenne

Directions

1
Peel the tomatoes and chop very finely.
2
Seed all the peppers and chop finely.
3
Chop onion, tomatillas and cilantro finely.
4
Put all the veggies in a large bowl and add the garlic, lime juice and spices.
5
Stir it up and refrigerate overnight to let the flavors blend.