Categories: Preserves, Sauces, Dips, Fruits 
      Yield: 10 cups 
  
      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 ea Garlic cloves, minced 
      1 tb Salt 
    1/2 ts Pepper 
  
  * 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.