Michigan State University Extension
Preserving Food Safely - 01600882
08/03/99

CHILE SALSA (HOT TOMATO-PEPPER SAUCE)


5 lb. tomatoes
2 lb. chile peppers
1 lb. onions
1 cup vinegar (5% acidity)
3 tsp. salt
1/2 tsp. pepper

YIELD: 6 to 8 pints

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING
CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE
TOUCHING YOUR FACE. Wash tomatoes and dip in boiling water
for 30 to 60 seconds or until skins split. Dip in cold
water, slip off skins, and remove cores. Coarsely chop
tomatoes and combine chopped onions, peppers and remaining
ingredients in a large saucepan. Heat to boil; and simmer
10 minutes. Fill hot jars, leaving 1/2-inch headspace.
Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR CHILI
SALSA IN A BOILING-WATER CANNER 
          

                   Process Times at Altitudes of             

Style                                                        

of        Jar      0-            1001-           6001-       

Pack      Size     1000 ft.      6000 ft.        8000 ft.    

Hot       Pints    15 min.       20              25


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