Title: Fiery Chili Salsa
Categories: Salsa
Yield: 10 Cups
| 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 | | Garlic cloves, minced |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
* 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.