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.