Chile Salsa (Hot Tomato-Pepper Sauce)
Yield: 7-9 pints.
*10 cups tomatoes, peeled, cored, chopped
**6 cups chili peppers, seeded, chopped
4 cups , chopped onions
1 cup vinegar
3 teaspoons salt
½ teaspoon pepper
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into hot pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water bath canner for 15 minutes.
* For the ‘juicy’ salsa that I use for other things, I use regular salad tomatoes. For thicker salsa for dipping, I use half salad and half paste/Roma tomatoes.
**I use a mixture of 6 different mild (Bells, Anaheim, Pablamo, etc.) and 2-3 hot (Serrano, Jalapeno, Thai, etc.) peppers. The ingredients pictured here are for a Medium/Hot batch using Serrano and Jalapeno peppers. For Hot/Hot, I use Serrano and Habanero, with a couple of “Basket of Fire” chili’s from my garden for a little extra kick. The “Basket of Fire” peppers fall between the Serrano and Habaneros, at around 80,000 Scoville Units. (I included my Scoville chart for you)
Note: For a more ‘Mexican’ flavor, I add Cilantro, which is not listed in the recipe (see picture).