Ingredients
-
3
-
3
-
3/4
-
1
-
6
-
1 1/2
-
1/2
-
2
-
1 1/2
-
-
-
-
-
-
Directions
Tomato/Green Chile Salsa, A recipe safe for canning from New Mexico State University, where chiles are serious business! , This was a HUGE hit with my neighbors and co-workers, will have to make more as they have cleaned me out Used Hatch chilis and a mix of home grown beefsteak and store Roma tomatoes I picked this recipe because it does not call for cilantro Was worried that the vinegar would be overwhelming but it was not used white vinegar , A recipe safe for canning from New Mexico State University, where chiles are serious business!
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Steps
|
1
Done
|
Combine All Ingredients in a Large Saucepan and Heat, Stirring Frequently, Until Mixture Boils. |
|
2
Done
|
Reduce Heat and Simmer 20 Minutes, Stirring Occasionally. |
|
3
Done
|
Ladle Hot Into Pint Jars, Leaving 1/2-Inch Headspace. Adjust Lids and Process in a Boiling Water Canner 15 Minutes at 0 to 1,000 Feet Altitude, 20 Minutes at 1,001 to 6,000 Feet; 25 Minutes Above 6,000 Feet. |
