| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salsa, Canning, Vegetables | 6 | -8 pints | |
INGREDIENTS
| 10 | c | Peeled; cored chopped tomatoes |
| 6 | c | Seeded; chopped chili peppers* |
| 4 | c | Chopped onions |
| 1 | c | Vinegar |
| 3 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 6 to 8 pints *Use mixture of mild and hot peppers. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l.
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