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

CHILE SALSA (HOT TOMATO-PEPPER SAUCE)

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

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.

Peel peppers.

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,.

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 in a boiling water bath.

Yield: 6 to 8 pints