Hot Chili Salsa

Ingredients

1 pound Onions, peeled
5 pounds Tomatoes, peeled
3 teaspoons Salt
1/2 teaspoon Pepper
1 cup Vinegar, 5%% acidity

Preparation

1
Wear rubber gloves to handle the chili peppers and do not touch your face, especially near the eyes. Use a mixture of peppers including jalapeno, but don't use habanero, which is far to piquant for this recipe.
2
Finely chop or coarsely grind onion and peppers. Coarsely chop tomatoes.
3
Combine all ingredients in a pot and bring to a simmer. Simmer 10 minutes.
4
Pack in clean, hot, pint (or half-pint) jars, leaving one-half inch of head space. Wipe clean the jar rims and threads. Adjust jar lids and seal.
5
Process in a pressure canner. If using a dial-gauge pressure canner, process 20 minutes at 11 pounds of pressure. If using a weighted-gauge pressure canner, process 20 minutes at 15 pounds pressure.

Tools

 



Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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