Fiery Chilli Salsa

Submitted by: alyster

Ingredients:

8 cups Tomatoes, skinned and chopped
1 cup Chilli peppers, chopped
3/4 cup Red Bell peppers, roasted and chopped
3 cups Onions, chopped
1 cup Vinegar
1 can Tomato Paste
3 cloves Garlic, minced
1 tbsp Salt
1/2 tsp Pepper

Method:

- 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 a boil 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.

Recipe added or updated on: October, 2004.