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Arnold Palmer’s Chili Salsa



• 5 Lbs. Tomatoes
• 2 Lbs. Chili Peppers
• 1 Lb. Onions
• 1 Cup Vinegar
• 3 Tsp. Salt
• 1/2 Tsp. Pepper


Use rubber gloves to handle chili peppers. Wash and dry peppers, slit the side of each pepper for steam to escape.

Place in oven at 400 degrees for 6-8 minutes. Allow peppers to cool and remove skins and seeds and throw away. Chop the peppers. Skin tomatoes and coarsely chop tomatoes. Combine tomatoes and chili peppers with remaining ingredients and bring to boil and simmer for 10 minutes.
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