FIERY CHILI SALSA

      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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