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FIERY CHILI SALSA
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Preserves Sauces
Fruits
Amount Measure Ingredient -- Preparation Method
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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
* 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.
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