->Hot Bbq Sauce <-

2 1/2 tO 3 pounds chili peppers

30 pounds tomatoes

3 cups onions, chopped

1 T. salt

1 T. oregano

1/2 cup vinegar (5%)

Yields about 9 pints

Caution, wear rubber gloves while handling chili peppers or wash

hands thoroughly with soap and water before touching your face.

Wash and dry the peppers, slit the sides of the peppers & peel them

by placing peppers in oven at 400 degrees or a broiler for six to

eight minutes until skins blister. Allow peppers to cool. Place

in a pan and cover with a damp cloth. This will make peeling the

peppers easier. After several minutes, peel each pepper by slipping

off the skin. Discard seeds and chop peppers. Wash tomatoes &

peel. Coarsely chop tomatoes & combine chopped peppers and remaining

ingredients in a large kettle. Bring to a boil. Simmer uncovered

two to three hours until the initial volume is reduced by 1/3 to

1/2. Stir frequently to avoid burning. Fill jars, leaving

1 inch

20 minutes & quarts

minutes in a pressure canner with 10 pound pressure.