|1.00 pounds||Onions, peeled|
|2.00 pounds||Hot chili peppers|
|5.00 pounds||Tomatoes, peeled|
|1.00 cup||Vinegar, 5% acidity|
Wear rubber gloves to handle the chili peppers and do not touch your face, especially near the eyes. Use a mixture of peppers including jalapeno, but don't use habanero, which is far to piquant for this recipe.
Finely chop or coarsely grind onion and peppers. Coarsely chop tomatoes.
Combine all ingredients in a pot and bring to a simmer. Simmer 10 minutes.
Pack in clean, hot, pint (or half-pint) jars, leaving one-half inch of head space. Wipe clean the jar rims and threads. Adjust jar lids and seal. Process in a pressure canner. If using a dial-gauge pressure canner, process 20 minutes at 11 pounds of pressure. If using a weighted-gauge pressure canner, process 20 minutes at 15 pounds pressure.
Recipe by Lois Hector, Omaha NE Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith
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