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    Chili Salsa Hot Tomato Pepper Sauce


    Source of Recipe


    Submitted by Brandon Johnstun From OSU Extension Master Food Preservers

    Recipe Introduction


    This is a great recipe. This is the one we use to demonstrate to teach salsa. The master food preservers teach alot of salsas, but this is the one that always gets eaten. Use it fresh or canned. Make it as hot as you like. Just make sure you keep everything in the ratio of vegetables (low acid items) compared to the acid. If you want more peppers, use less tomato or onion. To make it hotter, use a hotter pepper. NOTE: To make a canned salsa taste better, cut up and add some fresh tomatoes, onion, peppers or what ever you want. Use this for store bought salsas also.

    List of Ingredients




    Tools

    Knife
    Cutting board
    Large pot
    Stirring spoon
    Scale
    Measuring spoons, 1/2 Tsp, 1 Tbl
    Measuring cup


    Ingredients

    5 lb Tomatoes, peeled, cored and chopped
    2 lb Chili peppers, any ratio of chili or bell pepper
    1 lb Onion, chopped
    1 C Vinegar, 5 percent acid, try white or apple to see which one you like (You can also use lemon or lime juice.)
    1 Tbl Salt
    1/2 Tsp Pepper

    Recipe



    Serves: 6 to 8 pints
    Time required: Prepare: 10 minutes Cook: 15 minutes
    Difficulty: Easy


    Directions

    1. Wash and prepare all vegetables.

    2. Combine all ingredients in pan, and bring to a boil.

    3. Simmer for 10 minutes.


    To Can

    1. Fill pint jars, leaving 1/2 inch headspace. You can can this in quarts, but check with your extension agency for times and procedures.

    2. Put lids and rings on.

    3. Process in a water bath for 15 minutes at sealevel.

    NOTE: Check with your local extension agency to see what is the times for your elevation and latest updates.


 

 

 


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