Chile salsa (hot tomato pepper sauce)

Yield: 6 -8 pints

Measure Ingredient
10 cups Peeled; cored chopped tomatoes
6 cups Seeded; chopped chili peppers*
4 cups Chopped onions
1 cup Vinegar
3 teaspoons Salt
½ teaspoon Pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into pint jars, leaving ½-inch headspace. Adjust lids and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

Yield 6 to 8 pints

*Use mixture of mild and hot peppers.

Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.

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