Hot Chili Salsa Recipe

• 1 pound onions
• 2 lbs. warm peppers
• 5 lbs. tomatoes
• 3 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 to 1 c. vinegar

1. 1.
2. Finely chop or possibly coarsely grind onions and peppers.
3. 2.
4. Peel, if you like, and chop fresh tomatoes or possibly canned, whole, peeled tomatoes into small pcs.
5. 3.
6. Add in onions, peppers, and other ingredients to minced tomatoes.
7. Heat to simmering; simmer 10 min.
8. 4.
9. Pack into clean, warm pint or possibly half-pint jars.
10. Seal.
11. 5.
12. Follow processing directions; process 15 min in simmering warm water bath.
13. Fresh peppers are usually hotter than pickles, canned, or possibly glass-packed peppers.
14. Any one can be used, but fresh peppers give better flavor.
15. The hotness of the salsa depends on the kind and amount of peppers used.
16. For a very mild salsa, use fewer peppers.

onions, warm peppers, tomatoes, salt, pepper, vinegar

Taken from cookeatshare.com/recipes/hot-chili-salsa-55727 (may not work)