Hot Chili Salsa
By: Colin Saunders
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound Onions, peeled
2 pounds Hot chili peppers
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.