1 lg. bunch fresh parsley (just tops, no stems)
1/8 bushel (60) Hungarian wax-hot peppers (yellow)
8 lg. white onions
3/4 bushel tomatoes (60 lg.)

Scald tomatoes and remove seeds and as much juice as possible. Process parsley, peppers and onions in food processor until desired size. Mix everything together and place in a large kettle. Cook down to desired consistency. Add 1/2 cup vinegar, 8 teaspoons salt and 3 tablespoons sugar 1/2 hour before salsa is ready to be placed into jars. Place salsa in pint size jars and hot water process in canner for 20 minutes. Makes approximately 24 pints.

Helpful Hints: Use rubber gloves when doing any thing with peppers. At first the peppers may not bother you but in a few minutes it will feel like your hands are on fire. (Even when you stir the cooking mixture.) Don't use the seeds of the peppers. This makes it too hot. Use a room fan when making this recipe, to keep you from tearing from the pepper fumes. Serve with tortilla chips. Mild to medium hotness!