- Chile Salsa
- 5 lbs tomatoes
- 2 lbs chile peppers
- 1 lb onions
- 1 cup vinegar (5 percent)
- 3 tsp salt
- 1/2 tsp pepper
6 to 8 pints Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face.
Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended process time for Chile Salsa in a boiling-water canner.|
| ||Process Time at Altitudes of|
|Style of Pack ||Jar Size ||0 - 1,000 ft ||1,001 - 6,000 ft ||Above 6,000 ft|
|Hot ||Pints ||15 min ||20 ||25|