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Tex Mex Sauces
Salsa

Kat's Fiery Chili Salsa

8 cup tomatoes, peeled & chopped
1 cup chili peppers, roasted* & - chopped
3/4 cup red bell peppers, roasted* & - chop, ped
3 cup onions, chopped
1 cup vinegar
1 can tomato paste
3 each garlic cloves, minced
1 tbsp salt
1/2 tsp 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.

That which seems to be the height of absurdity in one generation often becomes the height of wisdom in another.