Green Chili Salsa

Photo: flickr user biskuit

Ingredients

10 fresh hot peppers

8 pounds firm ripe tomatoes

3 cups chopped onions

6 tablespoons white distilled vinegar

2 teaspoons dried leaf oregano

1 tablespoon salt

Peel fresh hot peppers, if using. Discard seeds and chop. Set aside.

Wash tomatoes, immerse in boiling water 30 seconds then plunge into cold.

Slip off skins. Cut out cores and coarsely chop tomatoes.

In 6 quart pot, combine peppers, tomatoes and remaining ingredients.

Bring to a boil. Cover and simmer over low heat 5 minutes.

Ladle hot salsa into hot jars leaving 1/4 in. head space. Wipe rim with clean damp cloth. Attach lids and process in boiling water bath 45 minutes.

Can substitute 3 cans (4 oz) of chopped green chilies.

8.0 pints

Friday, December 10, 2010 - 1:02am