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Fiery Chili Salsa
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8 cups tomatoes, peeled & chopped
1 cup chili peppers, roasted* & chopped
3/4 cup red bell peppers, roasted* & chopped
3 cup onions, chopped
1 cup vinegar
1 can tomato paste
3 garlic cloves, minced
1 tbl salt
1/2 tsp 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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