Tomato and Green Chile Salsa — NCHFP
Tested boiling-water salsa with fixed vegetable-to-acid proportions.
Ingredients
- 3 cups peeled, cored, chopped tomatoes
- 3 cups seeded, chopped long green chiles
- 3/4 cup chopped onions
- 1 jalapeño pepper seeded and finely chopped
- 6 cloves garlic finely chopped
- 1 1/2 cups vinegar 5% acidity
- 1/2 tsp ground cumin optional
- 2 tsp oregano leaves optional
- 1 1/2 tsp salt
Equipment
- 1 Boiling-water canner For processing filled pint jars.
- 3 Pint canning jars Use the documented jar size.
- 3 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Prepare tomatoes, chiles, onion, jalapeño, and garlic as specified. Wear gloves while handling hot peppers.
- Combine all ingredients in a large saucepan and heat, stirring frequently, until boiling.
- Reduce heat and simmer 20 minutes, stirring occasionally.
- Ladle hot salsa into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process in a boiling-water canner according to altitude: 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, and 25 minutes above 6,000 ft.
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Recipe Notes
Do not alter the proportions of vegetables, tomatoes, and acid. Bottled lemon juice may replace the vinegar as permitted by the source; salt and herbs may be adjusted, but the vegetable-to-acid ratio must remain unchanged.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/tomato-and-green-chile-salsa/