Fiery Chili Salsa
8 c tomatoes, peeled and chopped
1 c chili peppers, roasted and chopped
3/4 c red bell peppers, roasted and chopped
3 c onions, chopped
1 c vinegar
1 can 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 and blister.
Cover with a damp cloth and let cool. Peel off the skins and
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 and 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 and seal. Process in boiling water canner for 15 minutes.
Remove, cool, label and store.