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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