© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Foodland Ontario
Servings: 10 Cups
8 cup Tomatoes, peeled, chopped
1 cup Chili peppers, roasted1, chopped
¾ cup Red bell peppers, roasted1, chopped
3 cup Onions, chopped
1 cup Vinegar
1 can tomato paste
3 garlic cloves, minced
1 tablespoon Salt
½ teaspoon 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 ½ hours or until thickened.
Ladle hot sauce into 500 mL canning jars leaving ½-inch headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, label & store.
1 You'll need a total of 2 pound 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.