Mexican Chili Salsa
- 2 lb. chili peppers
- 1 lb. chopped onions
- 5 lb. tomatoes
- 1/2 tsp. black pepper
- 3 tsp. salt
- 1 cup vinegar
- chopped fresh cilantro to taste
Prepare chili peppers. Be sure to use rubber gloves for handling chiles and wash hands with soap and water before touching your face. Wash chiles and dry. Slit on the side of each pepper to allow steam to escape while in oven. Place in an oven for 6 to 8 minutes at 400 degrees F.; you want the skins to blister. Remove from oven and cool.
Hint: You can place them in a pan and cover with a damp towel to make peeling the chiles much easier.
Peel and remove seeds and stems. Chop and set aside.
Hot pack: Wash tomatoes and remove skins by dipping into boiling water for 30 to 60 seconds. After skins begin to split, dip into cold water and slip off skins. Core and remove any blemished or discolored parts. Chop tomatoes and combine all ingredients, including peppers, into a large pan or cast-iron skillet. Bring to a boil, then cover and simmer for 10 minutes, stirring constantly.
Place prepared tomato mixture into hot jars, leaving 1/2 inch head space. Remove air bubbles, wipe rim, screw threads, adjust lids and screw bands.
Boiling water bath: Pints 15 minutes.
Remove immediately after processing. Place on rack to cool and test for seal.