Total Time
1hr
Prep 30 mins
Cook 30 mins

A recipe safe for canning from New Mexico State University, where chiles are serious business!.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
  2. Reduce heat and simmer 20 minutes, stirring occasionally.
  3. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.
Most Helpful

This was a HUGE hit with my neighbors and co-workers, will have to make more as they have cleaned me out. Used Hatch chilis and a mix of home grown beefsteak and store Roma tomatoes. I picked this recipe because it does not call for cilantro. Was worried that the vinegar would be overwhelming but it was not. I used white vinegar.

onesillyme August 31, 2013