Picante Tomato-Chile Salsa Recipe
BestSalsa Recipe for Canning
- 5 pounds tomatoes
- 2 pounds chili peppers
- 1 pound onions
- 1 cup vinegar
- 3 tsp salt
- 1/2 tsp salt
Peel and prepare chili peppers, wearing rubber gloves toprotect your skin. Remember not to touch your eyes or face while working withhot chilies.
Wash tomatoes and dip in boiling water for 30 to 60 seconds,until skins split. Dip tomatoes in cold water and peel off skins by hand.remove tomato cores and coarsely chop. Combine chopped tomatoes with choppedchili peppers, onions and remaining ingredients in a large pot. Heat to boiling, and simmer 10 minutes.
Fill pint jars, leaving a 1/2 inch head space. carefully cleanjar rims and sides and secure lids to the jars.
Process the jarred salsa in boiling water (hot pack canning)for ten minutes (if you live at less than 1,000 feet elevation) or20 minutes (1k to 6,000 feet elevation).
Makes 6 to 8 pint jars.
Do not use low-acid tomatoes for this recipe. Hybrid tomato varieties that are low in acid are not appropriate for water-bath canning methods and must be pressure-canned.