Recipe - Salsa For Canning

1 pound Onions, chopped
2 pound Fresh chiles (New Mexico,
Jalapeno, or Serrano, or a
mixture),chopped
5 pound Tomatoes, peeled, seeded and
chopped (can used canned)
2 teaspoon Salt
One half teaspoon Pepper
1/3 cup Lemon juice or vinegar

Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot,
sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10
minutes. Make sure all jars are sealed. Makes 6 pts. Posted to CHILEHEADS
DIGEST V3 #295 by Judy Howle howle@ebicom.net on Apr 15, 1997