Categories: Condiments, Sauces 
      Yield: 10 pints 
  
     20 lb Tomatoes 
     24    Assorted hot peppers 
           -- (Hungarian Wax, Serraro, 
           -- Anaheim or Cayenne) 
      6 md Onions 
     12    Tomatillos 
      4 tb Salt 
    3/4 c  Olive oil 
      1 c  Vinegar 
      4    Garlic cloves 
    1/2 c  Basil, cilantro & parsley 
           -- (fresh cut) 
  
  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 to the 
  tomatoes.  Chop the onions and tomatillos finely and add to 
  tomatoes/peppers.  Stir in salt and allow to sit and drain for 2-3 hours. 
   
  After draining, give a few good stirs, then add the oil, vinegar and herbs. 
  Transfer to large pot and cook over medium heat until it bubbles. Enjoy 
  fresh or pack into hot, sterilized jars and process for canning. 
   
  From: The Cook's Garden catalog - Spring/Summer 1993 (page 70)