Michigan State University Extension
Preserving Food Safely - 01600882
10/13/97

CHILE SALSA (HOT TOMATO-PEPPER SAUCE)

5
lb. tomatoes                                              

2
lb. chile peppers                                         

1
lb. onions                                                

1
cup vinegar (5% acidity)                                  

3
tsp. salt                                                 

1/2
tsp. pepper                                             

    YIELD: 6 to 8 pints                                    

    PROCEDURE:  CAUTION: WEAR RUBBER GLOVES WHILE  HANDLING

CHILES
 OR WASH HANDS THOROUGHLY WITH SOAP AND WATER  BEFORE

TOUCHING
YOUR FACE.  Wash tomatoes and dip in boiling  water

for
 30  to 60 seconds or until skins split.   Dip  in  cold

water,
 slip  off skins, and remove  cores.   Coarsely  chop

tomatoes
and combine chopped onions, peppers  and  remaining

ingredients
 in a large saucepan.  Heat to boil; and  simmer

10
 minutes.  Fill hot  jars,  leaving  1/2-inch  headspace.

Adjust
lids and process.                                    

           RECOMMENDED PROCESS TIMES FOR CHILI             


             SALSA IN A BOILING-WATER CANNER               

                  Process Times at Altitudes of            

Style
                                                      

of
       Jar      0-            1001-           6001-      

Pack
     Size     1000 ft.      6000 ft.        8000 ft.   

Hot
      Pints    15 min.       20              25         

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