| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegan | Preserves, Sauces, Dips, Fruits | 10 | Cups |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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. In a large pot, combine tomatoes, peppers with the rest of the ingredients. Bring to aboil 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. Recipe by Foodland Ontario File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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