Chile Salsa
6 ingredients
3 steps
Ingredients
- 10 cups peeled cored, chopped tomatoes
- 4 cups chopped onions
- 1 cup vinegar (5% acidity)
- 6 cups seeded chopped chilies (use a mixture of mild and hot)
- 3 teaspoons canning salt
- 12 teaspoon pepper
Directions
-
1Combine ingredients in a large saucepan; heat to a boil and simmer 10 minutes.
-
2Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
-
3Adjust lids and processin a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet, 25 minutes above 6,000 feet.
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