---------- 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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