Back To Welcome
Recipes
Back To Sauces & More
Meat Sauces

James's Roasted Pepper Sauces

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 tbs Salt 1/2 tbs 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.  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" headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, lable & store.

A liberal is a man or a woman or a child who looks forward to a better day, a more tranquil night, and a bright, infinite future.

- Leonard Bernstein