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Canning Recipe - Hot Chile Salsa

October 02, 2002

Hot Chile Salsa



(about 7 pint jars)

  • 5 pounds tomatoes

  • 2 pounds chile peppers

  • 1 pound onions, chopped

  • 1 cup vinegar

  • 3 teaspoons salt

  • 1/2 teaspoon pepper



To prepare chile peppers

Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face. Wash and dry chiles. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

Oven or broiler method: Place chiles in 400-degree oven or broiler for 6 to 8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Remove stem and seeds from peppers.

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Chop peppers. 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. Add chopped onions, peppers and remaining ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Pour into hot pint jars, leaving 1/2-inch headspace. Wipe jar rims. Adjust lids and process in a boiling water bath for 15 minutes.

- Source: "So Easy to Preserve"

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