Chile Salsasalsa, vegetables 10.00 cup peeled; cored chopped tomatoes 6.00 cup seeded; chopped chili peppers* 4.00 cup chopped onions 1.00 cup vinegar 3.00 teaspoon salt 0.50 teaspoon pepper Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 6 to 8 pints *Use mixture of mild and hot peppers. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l. , |
