Fiery Chili Salsa Recipe
Yield: 10 CupsRecipe by luhu.jp
Ingredients:
8 cup: 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 each: Garlic cloves, minced
1 tbsp: Salt,
1/2 tsp: Pepper,
Directions:
* Youll 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.
Source from luhu.jp
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.
Source from luhu.jp