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Fiery Chili Salsa




Source of Recipe


Marla


List of Ingredients




Fiery Chili Salsa



8 c Tomatoes, peeled & chopped
1 c Chili peppers, roasted & chopped
3/4 c Red bell peppers, roasted & chopped
3 c Onions, chopped
1 c Vinegar
1 cn Tomato paste
3 ea Garlic cloves, minced
1 tb Salt
1/2 ts Pepper


Recipe





You'll need a total of 2 lb peppers. Roast by placing on an oven
rack, slit them first to allow the steam to escape. Broil, turning
occasionally for 25 minutes or until the skins darken & blister.


Cover with a damp cloth & let cool. Peel off the skins & discard.


Discard seeds as well. In a large pot, combine tomatoes, peppers
with the rest of the ingredients. Bring to aboil over medium-high heat.


Reduce heat, simmer & cook uncovered, stirring occasionally for 1 to
1 1/2 hours or until thickened. Ladle hot sauce into 500 mL canning
jars leaving 1/2" headspace. Wipe rims & seal. Process in boiling
water canner for 15 minutes. Remove, cool, lable & store.


Makes 10 Cups