Tuesday, December 05, 2006

Fiery Chili 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 Garlic cloves, minced
1 tb Salt
1/2 ts 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.


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