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Salsa

James's Roasted Pepper Salsa

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.

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