Recipe(tried): Mexican Chile Pepper Tomato Sauce (canning recipe)

Mexican Chile Pepper Tomato Sauce
Makes about 7 quarts

18 pounds tomatoes
3 pounds chile peppers
3 cups onions, chopped
1 tablespoon oregano
1 tablespoon salt
1/2 cup vinegar
Prepare chile peppers

It is best to use rubber gloves for handling chiles. If not, be sure to wash hands with soap and water before touching your face.

Wash chiles and dry. Make a slit on the side of each pepper for allowing steam to escape. Place in an oven for 6 to 8 minutes at 400 degrees. You want the skins to blister. Remove and allow to cool. If you place them in a pan and cover with a damp cloth it will make peeling the chiles much easier.

When peppers are cool, peel and remove seeds and stem. Chop and set aside.

Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner

Dial Gauge Type at 11 pounds pressure or
Weighted Gauge Type at 10 pounds pressure.
Pints 20 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.