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.

White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart.