---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chile Salsa (Hot Tomato-Pepper Sauce)
 Categories: Condiments
      Yield: 1 recipe
 
      5 lb Tomatoes
      2 lb Chile peppers
      1 lb Onions
      1 c  Vinegar (5 percent)
      3 ts Salt
    1/2 ts Pepper
 
  Yield: 6 to 8 pints
  
  Procedure: Caution: Wear rubber gloves while handling chilies or wash
  hands thoroughly with soap and water before touching your face. Peel and
  prepare chile peppers as described in making Mexican Tomato Sauce. Wash
  tomatoes and dip in boiling water for 30 to 60 seconds or until skins
  split. Dip in cold water, slip off skins, and remove cores. Coarsely
  chop tomatoes and combine chopped peppers, onions, and remaining
  ingredients in a large saucepan. Heat to boil, and simmer 10 minutes.
  Fill jars, leaving 1/2-inch headspace. Adjust lids and process according
  to the recommendations in Table 1.
  
  Table 1. Recommended process time for Chile Salsa in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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