Chili Salsa with luscious tomatoes combined with chili hot peppers and tasty onions make up this healthful nutritious salsa.
2 packages dried hot peppers
10 cups peeled, cored, chopped tomatoes
6 cups seeded, chopped chili peppers (use mixture of mild and hot peppers)
4 cups chopped onions
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients in a large saucepan. Heat to a boil and simmer 10 minutes.
Ladle hot mixture into pint jars, leaving 1/2 inch headspace. Adjust lids and process in 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.
Important note: The only changes you can safely make to this recipe is to substitute lemon juice for vinegar and to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes, because doing so can make the salsa unsafe for consumption.
Recipe makes 6 to 8 pints.
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