Recipe: Chile Salsa (Hot Tomato-Pepper Sauce) (canning recipe)

Do not cut down on the vinegar, or add any extra low acid vegetables. Can only in pints or half pints.

CHILE SALSA (HOT TOMATO-PEPPER SAUCE)

5 lbs tomatoes
2 lbs chile peppers
1 lb onions
1 cup vinegar (5 percent)
3 tsp 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.

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 15 minutes.

You can use any variety of peppers.