| 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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