Chile Salsa II — NCHFP
Tested NCHFP hot-pack boiling-water canning recipe for Chile Salsa II.
Ingredients
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
Hot-pack method
- 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.
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Recipe Notes
Safety status: tested. Only bottled lemon juice may replace vinegar. Pepper and salt amounts may change, but never alter the proportions of tomatoes, other vegetables, and acid. Wear gloves while handling hot peppers.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/chile-salsa-ii/