Preparing and Canning Salsa
Chile Salsa (Hot Tomato-Pepper Sauce)
- 5 lbs tomatoes (as purchased)
- 2 lbs chile peppers (as purchased)
- 1 lb onions (as purchased)
- 1 cup vinegar (5 percent)
- 3 tsp salt
- 1/2 tsp pepper
Yield: 6 to 8 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Caution: 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.
Peel and prepare chile peppers
as described in making Mexican Tomato Sauce. 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 peppers, onions, and remaining ingredients in a
large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Chile Salsa in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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