USDA Salsa - Hot Tomato-Pepper Sauce

(Source: USDA- Utah State University Cooperative Extension)

Recipe

Yield: 6-8 pints

 2 lbs. chile peppers, peeled and chopped

 1 cup vinegar (5% strength)

 5 lbs. tomatoes

 1 lb. onions, chopped

 1/2 tsp. black pepper

1. Wash and dry peppers. (Caution: wear rubber gloves while handling peppers or wash hands
thoroughly with soap and water before touching your face.)

Make one slit in each pepper along the side. Peel using one of the following methods:

a. Place peppers in a 400 F oven or under the broiler flame for 6-8 minutes or until skin blisters.

OR

b. Cover the top burner with heavy wire mesh. Place peppers on the burner, and turn on heat or
gas flame for several minutes until skin blisters.

2. Place peppers in a pan and cover with a damp cloth. After several minutes of cooling, slip off skins.
Cut open the pepper, discard seeds, and chop.

3. To peel tomatoes, dip them in boiling water for 30 to 60 seconds or until the skins split. Dip in cold
water, slip off the skins and remove the cores. Coarsely chop the tomatoes. Combine onions, peppers,
tomatoes, and remaining ingredients in a large saucepan.

4. Heat to boiling and simmer 10 minutes. Fill pint jars, leaving 1/2" headspace. Adjust lids and process
in boiling water canner: 20 minutes.

NOTE TO TEACHER: This recipe is safe for canning; please do not alter ingredients. Because vinegar is
added to the tomato/vegetable mixture, the processing time is less than cold-packed, whole tomatoes.