Mexican Chile Salsa

Makes about 7 pints.

* 2 pounds chile peppers
* 1 pound chopped onions
* 5 pounds tomatoes
* 1/2 tsp. black pepper
* 3 tsp. salt
* 1 cup vinegar

Hot Pack

To prepare the chile peppers use the same method shown for Mexican Chile Pepper Sauce

Tomatoes

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients, including peppers, place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.

Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner

* Pints 15 minutes

After processing, remove jars immediately, place on a rack to cool.

Test for Seal.