Canned Chile Salsa

1. 1

   Hot Pack: Peel and prepare chile peppers.

2. 2

   Peel, wash and dice onions.

3. 3

   Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.

4. 4

   Dip in cold water, slip off skins, and remove cores.

5. 5

   Coarsely chop tomatoes and combine them with chopped peppers, onions, and remaining ingredients in a large saucepan.

6. 6

   Heat to boiling; then reduce heat and simmer 10 minutes.

7. 7

   Fill hot salsa into hot jars, leaving 1/2-inch headspace.

8. 8

   Remove air bubbles and adjust headspace if needed.

9. 9

   Wipe rims of jars with a dampened clean paper towel.

10. 10

    Adjust lids.

11. 11

    Process pint jars in a boiling water bath canner for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.