Hot Tomato Pepper Sauce

Hot Tomato-Pepper Sauce

Awesome Picante Chile Salsa

You may use green tomatoes in this recipe instead of tomatillos. Green tomatoes will have a more tart flavor and be more acidic.

Hot Tomato-Pepper Sauce
  • 10 cups peeled, cored, chopped tomatoes
  • 6 cups seeded, chopped chili peppers*
  • 4 cups chopped onions
  • 1 cup vinegar
  • 3 teaspoons salt
  • ½ teaspoon pepper
  1. Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes.
  2. Ladle hot into pint jars, leaving ½-inch head space. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
  3. Yield: 6 to 8 pints
  4. *Use mixture of mild and hot peppers.

Source: Reprinted with permission from the University of Georgia. Andress, E. (2001). USDA’s Complete Guide to Home Canning. Athens, GA: University of Georgia, Cooperative Extension Service.

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