Recipe: Chili Salsa (re: pickled peppers in tomato sauce)

The closest recipe would be something like this one I will post. I have no recipe using just tomato sauce and the peppers. You can use any type of peppers in this recipe, just as long as the amounts stay the same or do not decrease the vinegar for safety reasons.

CHILE SALSA

5 pounds tomatoes
2 pounds chile peppers
1 pound onions
1 cup vinegar (5 percent)
3 teaspoons salt
1/2 teaspoon pepper

Yields 6 to 8 pints

Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face. Peel chile peppers by placing them in a 400 degree F oven for 6-8 minutes until skins blister. Allow peppers to cool, then place in pan and cover with a damp cloth. This will make peeling easier. After several minutes, peel each pepper. Slice, discard seeds, and chop.

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, then simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process jars (using pints or half pints only) in a Boiling water bath for 15 min.