Salsa for canning

1 Servings

Ingredients

QuantityIngredient
1poundsOnions, chopped
2poundsFresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture),chopped
5poundsTomatoes, peeled, seeded and chopped (can used canned)
2teaspoonsSalt
½teaspoonPepper
cupLemon juice or vinegar

Directions

Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving ½" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed. Makes 6 pts. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997