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HOT BARBECUE SAUCE

2 1/2 tO 3 pounds chili peppers
30 pounds tomatoes
3 cups onions, chopped
1 T. salt
1 T. oregano
1/2 cup vinegar (5%)

Yields about 9 pints

Caution, wear rubber gloves while handling chili peppers or wash
hands thoroughly with soap and water before touching your face.

Wash and dry the peppers, slit the sides of the peppers & peel them
by placing peppers in oven at 400 degrees or a broiler for six to
eight minutes until skins blister. Allow peppers to cool. Place
in a pan and cover with a damp cloth. This will make peeling the
peppers easier. After several minutes, peel each pepper by slipping
off the skin. Discard seeds and chop peppers. Wash tomatoes &
peel. Coarsely chop tomatoes & combine chopped peppers and remaining
ingredients in a large kettle. Bring to a boil. Simmer uncovered
two to three hours until the initial volume is reduced by 1/3 to
1/2. Stir frequently to avoid burning. Fill jars, leaving 1 inch
headspace. Adjust lids and process pints 20 minutes & quarts 25
minutes in a pressure canner with 10 pound pressure.

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