← All recipes

Salsa 19

This Salsa 19 recipe uses Tomatoes Peeled And Chopped, Chili Peppers Roasted And Chopped, Red Bell Peppers Roasted And Chopped, Onions Chopped, and Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 8 cup
• 1 cup
• 3/4 cup
• 3 cup
• 1 cup
• 1 can
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   You'll need a total of 2 lb peppers.

2. 2

   Roast by placing on an oven rack, slit them first to allow the steam to escape.

3. 3

   Broil, turning occasionally for 25 minutes or until the skins darken and blister.

4. 4

   Cover with a damp cloth and let cool. Peel off the skins and discard. Discard seeds as well.

5. 5

   In a large pot, combine tomatoes, peppers with the rest of the ingredients.

6. 6

   Bring to aboil over medium-high heat.

7. 7

   Reduce heat, simmer and cook uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened.

8. 8

   Ladle hot sauce into 500 mL canning jars leaving 1/2" headspace.

9. 9

   Remove, cool, label and store.