Canned Chile Salsa

Directions

1. 1
   Hot Pack: Peel and prepare chile peppers.
2. 2
   Peel, wash and dice onions.
3. 3
   Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
4. 4
   Dip in cold water, slip off skins, and remove cores.
5. 5
   Coarsely chop tomatoes and combine them with chopped peppers, onions, and remaining ingredients in a large saucepan.
6. 6
   Heat to boiling; then reduce heat and simmer 10 minutes.
7. 7
   Fill hot salsa into hot jars, leaving 1/2-inch headspace.
8. 8
   Remove air bubbles and adjust headspace if needed.
9. 9
   Wipe rims of jars with a dampened clean paper towel.
10. 10
    Adjust lids.
11. 11
    Process pint jars in a boiling water bath canner for 15 minutes.