Salsa for canning
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Onions, chopped |
| 2 | pounds | Fresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture),chopped |
| 5 | pounds | Tomatoes, peeled, seeded and chopped (can used canned) |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ⅓ | cup | Lemon 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