Chile Salsa Preserves

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Chile Salsa Preserves

 

10 cups peeled, cored, chopped tomatoes

4 cups chopped onions

1 cup vinegar

6 cups seeded, chopped chiles*

3 tsps. salt

1/2 tsp. pepper

 

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes.

Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and

process in a boiling water canner: 15 minutes.

*Use mixture of mild and hot chiles.

Yields 7 to 9 pints.