Yield: About 16 to 18 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. 

Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled.

Hot Pack: Combine all ingredients in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process pints in a boiling water canner for 15 minutes at 1 to 1,000 ft. in altitude, or for 20 minutes at 1,001 to 6,000 ft. in altitude. Do not alter the proportions of vegetables to acid and tomatoes, as this can make the salsa unsafe.

Source: Salsa Recipes for Canning, PNW0395, Washington State University. Pullman, WA: Pacific Northwest Extension Publications, 2000 rev.