Chile Salsa (hot Tomato Pepper Sauce) Recipe
Yield: 6 -8 pintsRecipe by luhu.jp
Ingredients:
10 cup: Peeled, cored chopped tomatoes
6 cup: Seeded, chopped chili peppers*
4 cup: Chopped onions,
1 cup: Vinegar,
3 tsp: Salt,
1/2 tsp: Pepper,
Directions:
Combine ingredients in a large saucepan. Heat to a boil and simmer 10
minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids
and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude;
20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield 6 to 8 pints
*Use mixture of mild and hot peppers.
Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids
and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude;
20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield 6 to 8 pints
*Use mixture of mild and hot peppers.
Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp