James's
Roasted Pepper Sauces
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.
A liberal
is a man or a woman or a child who looks forward to a better day, a more
tranquil night, and a bright, infinite future.
- Leonard Bernstein