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Receta Hot Chili Salsa/Hector
by Global Cookbook

Hot Chili Salsa/Hector
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Ingredientes

  • 1 lb Onions, peeled
  • 2 lb Warm chili peppers
  • 5 lb Tomatoes, peeled
  • 3 tsp Salt
  • 1/2 tsp Pepper
  • 1 c. Vinegar, 5% acidity

Direcciones

  1. Wear rubber gloves to handle the chili peppers and don't touch your face, especially near the eyes. Use a mix of peppers including jalapeno, but do not use habanero, that is far to piquant for this recipe.
  2. Finely chop or possibly coarsely grind onion and peppers. Coarsely chop tomatoes.
  3. Combine all ingredients in a pot and bring to a simmer. Simmer 10 min.
  4. Pack in clean, warm, pint (or possibly half-pint) jars, leaving one-half inch of head space. Wipe clean the jar rims and threads. Adjust jar lids and seal.
  5. Process in a pressure canner. If using a dial-gauge pressure canner, process 20 min at 11 pounds of pressure. If using a weighted-gauge pressure canner, process 20 min at 15 pounds pressure.