Fiery Chili Salsa

Directions

• 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 and blister.

Cover with a damp cloth and let cool.

Peel off the skins and discard.

Discard seeds as well.

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

Bring to a boil over medium-high heat.

Reduce heat, simmer and cook uncovered, stirring occasionally for 1 to 1½ hours or until thickened.

Ladle hot sauce into 500 mL canning jars leaving ½ inch headspace.

Wipe rims and seal.

Process in boiling water canner for 15 minutes.

Remove, cool, lable and store.