© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Zeldaz
Servings: 7 to 9 pints
Another salsa safe for canning from New Mexico State University, home of the Chile Pepper Institute.
10 cups peeled cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar (5% acidity)
6 cups seeded chopped chilies (use a mixture of mild and hot)
3 teaspoons canning salt
½ teaspoon pepper
Combine ingredients in a large saucepan; heat to a boil and simmer 10 minutes.
Ladle hot salsa into pint jars, leaving ½-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet, 25 minutes above 6,000 feet.