Chile Salsa (Hot Tomato-Pepper Sauce) — NCHFP
Tested NCHFP hot-pack boiling-water canning recipe for a tomato and chile pepper salsa.
Ingredients
Ingredients
- 5 lb tomatoes 5 lb as purchased; then peel, core and coarsely chop
- 2 lb chile peppers 2 lb as purchased; then peel, remove seeds and chop as directed
- 1 lb onions 1 lb as purchased; then peel and chop
- 1 cup vinegar 5% acidity
- 3 teaspoons canning salt
- 1/2 teaspoon pepper
Equipment
- 1 Boiling-water canner
- 6 to 8 Pint canning jars Pints only
- 6 to 8 Two-piece canning lids
- 1 Food-safe gloves For handling hot peppers
Directions
Hot-pack method
- Wear gloves when handling hot peppers. Wash and dry them, then slit each pepper so steam can escape. Blister skins in a 400°F oven or under a broiler for 6–8 minutes. Let cool under a damp cloth; peel, discard seeds and chop. This is the pepper-preparation method referenced by NCHFP; use the Chile Salsa formulation and processing schedule below.
- Wash tomatoes. Dip them in boiling water for 30 to 60 seconds or until the skins split, then dip in cold water. Slip off skins, remove cores, and coarsely chop.
- Combine tomatoes, prepared chile peppers, onions, 5% vinegar, salt, and pepper. Bring to a boil 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.
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Recipe Notes
Safety status: tested. Preserve the exact tomato, vegetable, and 5% vinegar proportions. Use pint jars only. Wear gloves while handling hot peppers.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/chile-salsa-hot-tomato-pepper-sauce/