Green Chile Salsa
- Canning pot or large stock pot
- Mason Jars with new lid/seal
- 10 Tomatoes medium sized
- 4-5 cups New Mexico Green Chile chopped
- 1 Onion medium sized
- Salt to season
- 1/8 tsp White vinegar
- 1/8 tsp Lime juice
- Dice up tomatoes, green chile and onion. Add to large stock pot with vinegar and lime juice.
- Cook down until the salsa starts to thicken, 30-40 minutes.
- Add water to canning pot or large stock pot and bring to a boil. Make sure you have a canning rack at the bottom of the pot so that the jars are slightly lifted. You can also use a pot lid (upside down) or a metal hot pad.
- Transfer into mason jars leaving 2 inches of space on the top to allow for any expansion.
- Wipe off the tops of the jars and close, finger tight.
- Once water is boiling, carefully add jars. You need 2 inches of water above the top of the jars.
- Boil with the lid on for 30 minutes. Turn off heat and let rest in the water for 5 minutes. Remove carefully with tongs and place on a hot pad.
- Tighten jars once removed. You will hear them pop when you take them out of the water and the lid will no longer have the small bubble on it (you won't be ablt to press down if it is sealed).
Salsa will last for up to 18 months on the shelf. Refrigerate after opening.
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