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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Another salsa safe for canning from New Mexico State University, home of the Chile Pepper Institute. Ingredients:
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 |
1/2 teaspoon pepper |
Directions:
1. Combine ingredients in a large saucepan; heat to a boil and simmer 10 minutes.
2. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and processin 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.
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