Fiery chili salsa

10 cups

Ingredients

Quantity Ingredient
8 cups Tomatoes, peeled & chopped
1 cup Chili peppers, roasted* & chopped
¾ cup Red bell peppers, roasted* & chopped
3 cups Onions, chopped
1 cup Vinegar
1 can Tomato paste
3 eaches Garlic cloves, minced
1 tablespoon Salt
½ teaspoon Pepper

Directions

* 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 1½ hours or until thickened.

Ladle hot sauce into 500 mL canning jars leaving ½" headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, lable & store.

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