Chunky Salsa
5 lbs. 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 OLIVE MILL White Balsamic
1 6 oz. can tomato paste
3 tsp. salt
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 heat. Reduce heat; simmer, uncovered for 15-20 minutes. Pour in bowl and serve with chips.
