| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Condiments |
1 |
Recipe |
INGREDIENTS
| 5 |
lb |
Tomatoes |
| 2 |
lb |
Chile peppers |
| 1 |
lb |
Onions |
| 1 |
c |
Vinegar (5 percent) |
| 3 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
1,001 – 6,000 ft: 20 min. |
|
|
Above 6,000 ft: 25 min. |
INSTRUCTIONS
Yield: 6 to 8 pints
Procedure: Caution: Wear rubber gloves while handling chilies or wash hands
thoroughly with soap and water before touching your face. Peel and prepare
chile peppers as described in making Mexican Tomato Sauce. 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 peppers, onions, and remaining ingredients in a large
saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.
Table 1. Recommended process time for Chile Salsa in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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