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.