Chili Salsa

Chili Salsa

5 lbs. tomatoes

2 lbs. chili peppers

1 lb. onions

1 C. vinegar

3 t. salt

1/2 t. pepper

Wash and dry chilies. Place a small slit in each pepper for the steam to escape. Place chilies under the broiler, until they blacken. Remove from oven. Place a damp cloth over the chilies. Let set for 10 minutes. Peel chilies, discard seeds. Chop peppers.

Wash tomatoes and dip in boiling water for 30 seconds. Dip in cold water and peel. Discard cores and chop tomatoes.

Add all ingredients to a large pan. Heat to a boil and simmer for 10 minutes. Taste to adjust seasoning of necessary.

Fill jars leaving 1/2 inch headspace. Adjust lids and process in boiling water for 15 minutes.

Yield: 6 – 8 pints.





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