Salsa Canning Ingredients
- Tomatoes: peeled, cored, chopped (10 cups)
- Chili peppers: mixture of mild, such as bell pepper, and hot such as jalapeno or habanero chillies (6 cups)
- Onions chopped (4 cups)
- Vinegar (1 cup)
- Salt (3 teaspoons)
- Pepper (1/2 teaspoon)
Place all of the ingredients in a large saucepan and heat it to a boil. Allow the sauce to simmer for 10 minutes. Continue on to the salsa canning process page for information on safely preserving your sauce in jars.
(Chile Salsa/Hot Tomato-Pepper Sauce recipe from Washington State University Extension; Val Hillers and Richard Dougherty)
If you prefer not use vinegar in this recipe, you have the option to use equal parts of lemon and lime juice. Also, spices may be adjusted according to your preference. Do not modify the amount of vegetables to acid and tomatoes because it may raise the pH to a level that is unsafe for preservation. See the salsa canning process for further information.
Your homemade hot salsa generally has a shelf life of a year. Enjoy your creation throughout the months, or gift it to family and friends.