Chile Salsa (Hot Tomato-Pepper Sauce)
Enjoy this homemade salsa with crunchy tortilla chips or your favorite Mexican dish.
- 5 pounds tomatoes (as purchased)
- 2 pounds chile peppers (as purchased)
- 1 pound onions (as purchased)
- 1 cup vinegar (5 percent)
- 3 teaspoon canning or pickling salt
- 1/2 tsp pepper
Yield: 6 to 8 pints
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Chile Salsa in a boiling-water canner.
Style of Pack
|Process Time at Altitudes of|
|Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Pints||15 minutes||20 minutes||25 minutes|
National Center for Home Food Preservation, http://nchfp.uga.edu/