Chile salsa (hot tomato pepper sauce)
6 -8 pints
Ingredients
| Quantity | 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 |
Directions
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.