Chile Salsa (Hot Tomato-Pepper Sauce) Recipe

Mexican Recipes To-Go

Mexican Salsa Recipes

Ingredients:

5 lb tomatoes
2 lb chile peppers
1 lb onions
1 cup vinegar (5 percent)
3 tsp salt
1/2 tsp pepper

Instructions:

Yield: 6 to 8 pints

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. 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: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias

Servings: 1

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