Fiery chili salsa
Yield: 10 Cups
Ingredients:
- 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
Instructions:
* 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.
