Fiery Chili Salsa

Recipe from: Foodland Ontario
Servings: 10 Cups

 8 cup  Tomatoes, peeled, chopped                 
 1 cup  Chili peppers, roasted<sup>1</sup>, chopped
3/4 cup  Red bell peppers, roasted<sup>1</sup>, chopped
 3 cup  Onions, chopped
 1 cup  Vinegar
 1 can Tomato paste
 3    Garlic cloves, minced
 1 Tbsp Salt
1/2 tsp Pepper

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-inch headspace. Wipe rims & seal.  Process in boiling water canner for 15 minutes. Remove,  cool, label & store.

<sup>1</sup> 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.