Chile Salsa

Printed from healthyfamilycookin.blogspot.com

*Makes 6-8 pints

INGREDIENTS:

5 lbs. tomatoes, any variety

2 lbs. peppers (I use a mixture of hot and mild peppers - you can also use canned chile peppers for this)

1 lb. onions, any variety

1 Cup bottled lemon juice OR 1 Cup Vinegar (5% acidity)

3 tsp. salt*

1/2 tsp. pepper*

3 cloves fresh garlic, minced*

1-1/2 Tbsp. dried oregano*

1-1/2 Tbsp. dried cilantro*

1 Tbsp. cumin*

DIRECTIONS:

Peel peppers if desired (I never do). Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portions. Coarsely chop tomatoes, peppers and washed onions (I use a chopper for this). Add chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Fill jars, leaving 1/2" headspace. Adjust lids and process pints or half pints in a boiling water canner for 20 minutes (1,001-6,000 ft).

*Note: The starred ingredients are optional and quantities can be omitted or changed if desired. You can also add other dried spices to your tastes. But for safety, do not change the quantities any of the non-starred ingredients.

*Recipe Source: Adapted from USU Extension service