chile salsa
 
(from usda bulletin 539) yield: 6 to 8 pints 
 
5 lb.  tomatoes
2 lb.  chile peppers
1 lb.  onions, chopped
1 cup  vinegar (5%)
3 tsp  salt
1/2 tsp  pepper
 
roast and peel peppers if they have tough skins; remove seeds and stems, 
chop. scald and peel tomatoes; chop. combine all ingredients in large 
saucepan. bring to a boil and simmer 10 minutes. ladle into pint jars, 
leave 1/2 inch headspace. adjust lids and process in boiling water bath 
for 15 minutes. 
 
 
 
 
(ID: 73805) Mirror: rec.food.recipes: Wed, Jul 13, 2005


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