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Ingredients
- 9-cups diced tomatoes ( I prefer roma the best)
- 6-diced and chopped jalapenos with or with out seeds (I usually use seeds from one pepper)
- 6 chili peppers (chopped and diced)
- 6-habeneros (chopped and diced)
- 6 scotch bonnet (chopped and diced)
- 1 head of garlic (chopped)
- 1-can tomato sauce (398 ml)
- 2 juice of squeezed limes
- 1 cup of cilantro leaves (chopped)
- enough oil to saute onions
- 3 tbs - white vinegar
- 1-1/2 tsp cumin
- 2 cups white onion -chopped
- 2 cups of celery-chopped
- salt to taste
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Recipe Info
Category : dips-pates-sauces-salsa
Rating : 5
Contributor : n/a
Print Recipe
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Directions
Add peppers and garlic to blender.
Blend gently.
Use a big soup stock pot.
Saute onions, celery, peppers and cilantro in oil.
Then add peppers and garlic from the blender.
Tomatoes including the tomato juice.
Cook on high until it boils, then reduce to medium heat and cook for another 15 minutes.
Then add lime juice, vinegar, tomato sauce, cumin and all other spices.
This is when you mix it all up grab your bag of tortilla chips and salt to taste.
If this recipe is too hot for you just add one to two cans of libby_s diced tomatoes with garlic.
Thank you Trisha for the original recipe.
Of course Todd said it wasn_t hot enough, so this is my version and he still says it_s not hot enough.
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