Total Time
4hrs 30mins
Prep 3 hrs
Cook 1 hr 30 mins

Made for my wife many eyars ago and figured she is pretty hot...so the name stuck. Makes 1 9-8 ounce jars; 6-16 ouncece jars

Ingredients Nutrition

Directions

  1. Prepare tomatoes by blanching for easy peeling.
  2. Peel, core and roughly chop tomatoes, to desirable size.
  3. Larger chop for chunky salsa.
  4. Set tomatoes in a colander and let drain 20-25 minutes.
  5. You should have about 14 cups of chopped tomatoes.
  6. Set aside.
  7. Dice chiles.
  8. PLEASE WEAR GLOVES, CAPSACIAN IN THE CHILES CAN BURN YOUR SKIN.
  9. WASH THROUGHLY WITH HOT WATER AND SOAP WHEN DONE.
  10. You can seed the chiles if you want.
  11. The size of the dice depends on your taste.
  12. ¼ inch dice is chunky.
  13. You will need about 5 cups total of diced chiles.
  14. Set aside.
  15. Chop onions to desired size, larger for chunky salsa.
  16. Mince garlic.
  17. Set aside.
  18. Place tomatoes into a large sauce pan, 8 QT is good, and bring to boil.
  19. Reduce heat and simmer for 5 minutes, stirring occasionally.
  20. Add vinegar, stir.
  21. Add sugar, salt and pepper, stir.
  22. Add onions and garlic, stir.
  23. Add diced chiles, stir.
  24. Return mixture to a boil.
  25. Remove from heat.
  26. Go to step 10 if canning, if not let cool to room temperature and store in air tight container in refrigerator for up to 5 days.
  27. Fill clean and sterile canning jars to within ½ inch of top.
  28. (This makes 15 ½ pint jars and about 7 pint jars) Wipe rims clean.
  29. Place lids on and tighten bands finger tight.
  30. Place in water bat canner and process for 35 minutes.
  31. Do not start time until water comes back to a full rolling boil.
  32. Remove from canner and allow to come to room temperature on wire rack or towel.
  33. Store in a cool dry place.

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