• Prep Time:
  • Cooking Time:
  • Serves: 10 Cups

Fiery Chili Salsa

  • Recipe Submitted by on

Category: Sauces, Dips, Fruit

 Ingredients List

  • 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 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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