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Canning -- Tomatoes

Is there a recipe for chili salsa?

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Yes. Hot Tomato-Pepper Sauce: 10 cups peeled, cored, chopped tomatoes 6 cups seeded, chopped chili peppers 4 cups chopped onion 1 cup vinegar 3 teaspoons salt 1/2-teaspoon pepper Combine the above 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 for 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University. (August 2004)