Fiery Chili Salsa

Directions

1. 1
   Roast by placing on an oven rack, slit them first to allow the steam to escape.
2. 2
   Broil, turning occasionally for 25 minutes or until the skins darken and blister.
3. 3
   Cover with a damp cloth and let cool.
4. 4
   Peel off the skins and discard.
5. 5
   Discard seeds as well.
6. 6
   In a large pot, combine tomatoes, peppers with the rest of the ingredients.
7. 7
   Bring to a boil over medium-high heat.
8. 8
   Reduce heat, simmer and cook uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened.
9. 9
   Ladle hot sauce into 500 mL canning jars leaving 1/2 inch headspace.
10. 10
    Wipe rims and seal.
11. 11
    Process in boiling water canner for 15 minutes.
12. 12
    Remove, cool, lable and store.