Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows NCHFP: Chile Salsa II. Keep every tested proportion, preparation step, jar limit, headspace, time, pressure, and altitude adjustment.
Preparation timeline
- Prepare the correct canner and permitted jars.
- Preserve the tested proportions of tomatoes, vegetables, and acid. Bottled lemon juice may replace vinegar. Pepper and salt amounts may change only as the source permits. Wear gloves with hot peppers.
- Complete the tested hot-pack cooking sequence.
- Fill jars to 1/2 inch headspace.
- Process using one complete schedule below.
- Cool 12–24 hours and check seals.
Equipment
- Correct boiling-water or pressure canner for the selected tested process
- Pint jars only, lids, and bands
- Nonreactive cookware
- Measuring tools,
canning funnel, jar lifter, headspace tool, and timer - Gloves for hot-pepper recipes
Visual method guide
- Prepare equipment and jars.
- Measure ingredients exactly.
- Cook for the full tested sequence.
- Fill to 1/2 inch.
- Process with the correct complete row.
- Cool and verify seals.
Safety essentials
Preserve the tested proportions of tomatoes, vegetables, and acid. Bottled lemon juice may replace vinegar. Pepper and salt amounts may change only as the source permits. Wear gloves with hot peppers.
Never alter the proportions of tomatoes, other vegetables, and acid or use larger jars.
Refrigerate any jar that does not seal or follow current NCHFP corrective guidance within 24 hours.
About this recipe
Chile Salsa II is a tested NCHFP hot-pack recipe yielding about 6–8 pints.
Before you begin
Read the complete source procedure and choose the exact tested process before filling jars. Prepare all equipment so filled jars can be processed promptly.
Tested source
This page follows NCHFP: Chile Salsa II. Keep every tested proportion, preparation step, jar limit, headspace, time, pressure, and altitude adjustment.
Chile Salsa II — NCHFP
Ingredients
- 10 cups tomatoes peeled, cored, and chopped
- 6 cups chile peppers seeded and chopped
- 4 cups onions chopped
- 1 cup vinegar 5% acidity; bottled lemon juice may replace it
- 3 teaspoons canning salt
- 1/2 teaspoon black pepper
Equipment
- 1 Boiling-water canner
- 1 Food-safe gloves For handling hot peppers
Directions
- Wear plastic or rubber gloves while handling hot peppers. Prepare tomatoes, chile peppers, and onions as specified.
- Combine all ingredients in a large saucepan. Bring to a boil while stirring, then reduce heat and simmer for 10 minutes.
- Fill hot pint jars with hot salsa, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply two-piece lids.
- Process pints in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet. Cool undisturbed for 12 to 24 hours and check seals.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve with tortilla chips, tacos, quesadillas, beans, eggs, or grilled foods.
Frequently asked questions
Can I change the acid or vegetable proportions?
No, except only where the cited source explicitly permits a named substitution.
Can I use larger jars?
No. Use only pint jars only.
What if a jar does not seal?
Refrigerate promptly or follow current NCHFP corrective guidance within 24 hours.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Verify the exact acid, ingredient proportions, jar size, headspace, complete processing row, and seal. If processing is interrupted, do not treat the jar as shelf stable.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
40–80 lb of Tomatoes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.