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