Chile Salsa II

Gather

Ingredients

• 10 cups peeled, cored, chopped tomatoes
• 6 cups seeded, chopped chile peppers
• 4 cups chopped onions
• 1 cup vinegar (5 percent)
• 3 teaspoons salt
• ½ teaspoon black pepper

Preserve

Instructions

1. 01

   Wear gloves while seeding and chopping the chiles. Peeling is optional; to peel, slit and blister them at 400°F for 6 to 8 minutes or over a protected burner, cover briefly with a damp cloth, then cool and slip off the skins.

2. 02

   Put the exact measured tomatoes, peppers, onions, 5% vinegar, salt, and black pepper in a large saucepan. Stir frequently until boiling, then simmer for 10 minutes with occasional stirring.

3. 03

   Ladle the hot salsa into hot pint jars. Leave ½-inch headspace, remove trapped air, recheck the fill, wipe the rims, and secure the lids.

4. 04

   Process the hot pints in a boiling-water canner for 15 minutes at 0-1,000 ft. Use the elevation tool to determine the increase above 1,000 ft.
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