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Fiery chili salsa

Yield: 10 Cups

8 c Tomatoes peeled & chopped      1 c Chili peppers roasted* & -- chopped
3/4 c Red bell peppers roasted* & -- chopped      3 c Onions chopped
1 c Vinegar      1 cn Tomato paste
3 ea 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 & 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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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More