Hot Chili Salsa Recipe

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   1.

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   Finely chop or possibly coarsely grind onions and peppers.

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   2.

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   Peel, if you like, and chop fresh tomatoes or possibly canned, whole, peeled tomatoes into small pcs.

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   3.

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   Add in onions, peppers, and other ingredients to minced tomatoes.

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   Heat to simmering; simmer 10 min.

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   4.

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   Pack into clean, warm pint or possibly half-pint jars.

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    Seal.

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    5.

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    Follow processing directions; process 15 min in simmering warm water bath.

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    Fresh peppers are usually hotter than pickles, canned, or possibly glass-packed peppers.

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    Any one can be used, but fresh peppers give better flavor.

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    The hotness of the salsa depends on the kind and amount of peppers used.

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    For a very mild salsa, use fewer peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.