Fiery Chili Salsa

1. 1

   Roast by placing on an oven rack, slit them first to allow the steam to escape.

2. 2

   Broil, turning occasionally for 25 minutes or until the skins darken and blister.

3. 3

   Cover with a damp cloth and let cool.

4. 4

   Peel off the skins and discard.

5. 5

   Discard seeds as well.

6. 6

   In a large pot, combine tomatoes, peppers with the rest of the ingredients.

7. 7

   Bring to a boil over medium-high heat.

8. 8

   Reduce heat, simmer and cook uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened.

9. 9

   Ladle hot sauce into 500 mL canning jars leaving 1/2 inch headspace.

10. 10

    Wipe rims and seal.

11. 11

    Process in boiling water canner for 15 minutes.

12. 12

    Remove, cool, lable and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.