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.