Tomato Products
Chile Salsa (Hot Tomato-Pepper Sauce)
5 lbs. tomatoes
2 lbs. chile peppers
1 lb. onions
1 cup
vinegar (5%)
3 tsp. salt
½ tsp. pepper
Yield: 6 to 8 pints
| Wear rubber gloves while handling chiles or wash hands
thoroughly with soap and water before touching your face. |
Procedure: 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 onions, peppers, and remaining ingredients in a large saucepan.
Heat to boil; and simmer 10 minutes. Fill jars, leaving a ½-inch headspace.
Adjust lids and process.
Note: Reduce pepper amount only for milder salsa.
Recommended Processes
(Chile Salsa)
| Boiling Water Bath |
| Pints |
20 minutes |
Produced by Communication and Educational Technology Services, University of
Minnesota Extension.
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