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Fiery Chili Salsa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FIERY CHILI SALSA
 Categories: Preserves, Sauces, Dips, Fruits
      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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