Canned Salsa Last night About This Page:

[maggieworkman]

We have had lots of tomatoes and peppers this year, so I decided to can some salsa. I tried the following recipe and it was really good. My peppers were kind of hot, so it was a little on the hot side. Use less peppers if you want a milder salsa and your peppers are hot. I used a mixture of jalepenos, hot banana peppers and hungarian wax.

I modified the recipe in one way - I pureed the mixture at the end because I like a more smooth salsa rather than chunky.

CANNING CHILI SALSA
Printed from COOKS.COM

5 lbs tomatoes, peeled, chopped
2 lbs chili peppers, peeled, chopped
1 lb onions, chopped
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper

Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili peppers.) Heat to a boil and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Close jars and process. Caution! Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face.
Process at 10 lbs (PSI) in a pressure canner only. Process pints for 20 minutes (0-8000 feet elevation) Process pints for 25 minutes (8001-10,000 feet elevation) Dial gauge: 10 lb + 1/2 lb/1,000 ft.; weighted gauge: 15 lb at 1,000-10,000 ft.
Note: For a milder sauce, use substitute poblano peppers (or use fewer chili peppers).
Yields 6 to 8 pints. Submitted by: Colorado State University Cooperative Extension


Maggie

[Colexis Mom]

Thanks for the recipe Maggie

[Artzkathy]

Sounds delicious!!! Thanks for the recipe!!!

Kathy

[stretch2864]

That sounds really good, Maggie. Thanks for sharing the recipe.

[DyanKJ130]

Sounds delicious, Maggie! for sharing!

[Cam22]

That sounds very delicious! for the recipe.