Chile Salsa (Hot Tomato Pepper Sauce) Recipe
Servings: 1
Ingredients
Directions
- Yield: 6 to 8 pints
- Procedure: Caution: Wear rubber gloves while handling chilies or possibly wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or possibly till skins split. Dip in cool water, slip off skins, and remove cores. Coarsely chop tomatoes and combine minced peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 min. Fill jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.
- Table 1. Recommended process time for Chile Salsa in a boiling-water canner.
- Style of Pack: Warm. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.
- 1,001 - 6,000 ft: 20 minutes.
- Above 6,000 ft: 25 minutes.
Adding to Planner
