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Chile Salsa (Hot Tomato-Pepper Sauce)

5 lb Tomatoes

2 lb Chile peppers

1 lb Onions

1 c Vinegar (5 percent)

3 tsp. canning Salt

1/2 tsp. Pepper

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. Dip tomatoes 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 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.