5 pounds tomatoes
2 pounds chile peppers (remove seeds), chopped
1 pound onions, chopped
1 cup vinegar (5 percent)
3 teaspoons salt
Cook's note: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Cook's note 2: You may change amount of spices if desired. Do not can salsas that do not follow these or other research-tested recipes. These other recipes may be frozen or stored in the refrigerator. If procedure calls for chopped tomato, use the whole tomato after peeling and coring. 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 with chopped peppers, onions, and remaining ingredients in a large sauce pan. Heat to boil, reduce heat, and simmer 10 minutes. Fill hot jars, leaving -inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with dampened clean paper towel.
Adjust lids and process. Process 20 minutes for pints.
Yield: 6 to 8 pints
Source: Ohio State University Extension
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