Chile Salsa II
- 10 cups peeled, cored, chopped tomatoes
- 6 cups seeded, chopped chile peppers (use admixture of balmy and hot peppers)
- 4 cups chopped onions
- 1 cup alkali (5%)
- 3 tsp salt
- 1/2 tsp pepper
Yield: About 7 to 9 pints
CAUTION Abrasion artificial or elastic gloves and do not blow your face while administration or acid hot peppers. If you do not abrasion gloves, ablution easily thoroughly with soap and baptize afore affecting your face or eyes.
Peel and adapt peppers
Wash and dry peppers; aperture anniversary pepper forth the ancillary to acquiesce beef to escape. Abscess banknote application one of these two methods:
Oven or broiler adjustment to abscess skins - Abode peppers in a hot oven (400° F) or beneath a broiler for 6 to 8 account until banknote blister.
Range-top adjustment to abscess skins - Awning hot burner (either gas or electric) with abundant wire mesh. Abode peppers on burner for several account until banknote blister.
To peel, afterwards baking skins, abode peppers in a pan and awning with a clammy cloth. (This will accomplish case the peppers easier.) Air-conditioned several minutes; bark off skins. Abandon seeds and chop.
Procedure: Ablution tomatoes and dip in baking baptize for 30 to 60 abnormal or until banknote split. Dip in algid water, blooper off skins, and abolish cores. Amalgamate capacity in a ample saucepan. Calefaction to a abscess and simmer 10 minutes. Ample hot salsa into hot pint jars, abrogation 1/2-inch headspace. Abolish air bubbles and acclimatize headspace if needed. Apple-pie rims of jars with a abject apple-pie cardboard towel. Acclimatize lids and process.
|Recommended action time for Chile Salsa II in a boiling-water canner|
|Style of Pack||Jar Size||Process Time at Altitudes of|
|0-1,000 ft||1,001-6,000 ft||Above 6,000 ft|