Hot Summer Chile Salsa

Hot Summer Chile Salsa - makes 6 to 8 pints

Ingredients:

5# fresh red tomatoes (about 10 cups yield after blanching peeling and chopping)
1# chopped chile peppers
1# chopped onion (about 4 cups)
1 cup white vinegar 5% acidity
4 teaspoons salt
2 teaspoons black pepper
1 tablespoon dried cumin
2 teaspoons oregano
1/4 cup of fresh cilantro
6 to 8 count; 1 pint canning jars, lids and rings.

Direction:

Prepare canning jars by cleaning in dish washer.

Place 2 cups of water in small saucepan, bring to boil and add canning lids. Boil for five minues, remove lids from hot water and place on a celan paper towel to cool.

A canner is useful here. It is a rack to submerge jars into a boiling bath to hot pack the salsa. Prepare canner by adding sufficient water to submerge jars and bring to a boil.

Boil water and blanch tomatoes until the skins begin to curl. Remove from boiling water and peel skins. Quarter peeled tomatoes and remove as many seeds as is easily accomplished using your fingers. Chop tomatoes to achieve 10 cups.

Add chopped chile peppers, tomatoes, chopped onion, vinegar, salt, pepper, dried cumin, cilantro and oregano to large cooking pot. Bring to a rolling boil and stirring often, reduce heat to allow mixture to simmer for 15 minutes.

Carefully spoon mixture into 1 pint jars, allowing some air space. Clean rim, cover with top and screw ring on firmly. Place filled jars into canner and submerge. Cover with lid. and boil for 15 minutes. Carefully remove jars and allow to cool. Covers will snap to seal as cooling progresses.

Enjoy the salsa.