Chile Salsa (Hot Tomato-Pepper Sauce)

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Title: Chile Salsa (Hot Tomato-Pepper Sauce)
Categories: Condiments
Yield: 1 recipe

5 lb Tomatoes
2 lb Chile peppers
1 lb Onions
1 c Vinegar (5 percent)
3 ts Salt
1/2 ts Pepper

Yield: 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.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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