Salsa Picante for Home Canning

This is from the New Mexico Department of Agriculture Cooperative Extension Service via http://www.fiery-foods.com/dave/canning.asp. This site has a wonderful explanation for how to & why of water bath processing. Per this site, this recipe was designed for hot water processing (suggesting the acidity is high enough to be safe). Do not alter the ratios unless it is to increase vinegar as adding more low acid vegies like peppers, onions, cilantro, garlic could result in an unsafe product (think botulism). This is the case for any home canning - so don't be put off. Oh, this salsa is rated "Medium-Hot" on that site so we will know soon!

• Ready In: 1 hr 30 mins
• Yields: 2 cups

Ingredients

• 6  serrano peppers (or jalapeà o chiles, stems and seeds removed, chopped very fine)
• 1  large onion, chopped very fine
• 3  medium tomatoes, chopped very fine
• 2  garlic cloves, minced
• 1⁄4 cup fresh cilantro, finely chopped fresh
• 2  tablespoons  vegetable oil
• 1⁄2 cup red wine vinegar (or lime juice)

Directions

1. Mix all the ingredients together in a non-metallic bowl.
2. Place in sterilized jars, seal firmly and process in a water bath per instructions on Essential Habanero Sauce.