Salsa for canning

Yield: 1 Servings

Measure 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

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

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