Fiery Chili Salsa Recipe

* You'll need a total of 2 lb peppers.

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 8c Tomatoes, peeled & chopped
  • 1c Chili peppers, roasted* &
  • -- chopped
  • 3/4c Red bell peppers, roasted* &
  • -- chopped
  • 3c Onions, chopped
  • 1c Vinegar
  • 1cn Tomato paste
  • 3ea Garlic cloves, minced
  • 1tb Salt
  • 1/2ts Pepper

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