Preparation:
* 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 aboil over medium-high heat. Reduce heat, simmer and 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
and seal. Process in boiling water canner for 15 minutes. Remove, cool,
lable and stor |
