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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.