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Bring a large pot of water to a boil. Drop in tomatoes to scald breifly, then drain and remove skins. Chop finely and transfer to a large colander. Trim tops off peppers and chop coarsely. Add to the tomatoes. Chop onions, garlic, and tomatillos finely, add to tomatoes. Stir in salt and allow to sit and drain for 2 to 3 hours. After draining, give a few good stirs, then add the oil, vinegar, sugar and herbs. Transfer to a large pot and cook over Medium heat until it bubbles. Enjoy fresh or pack into hot, sterilized jars and process for canning.
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