4 can Delmonte Mexican Style Tomatoes
1/2 Onion Use a whole one if they are small
4 Sweet banana peppers
1 Yellow bell pepper
2 Habanero peppers You can add more if you are Jonesing!
1/2 tsp Garlic powder
2 tsp Sugar, To take the bite out of the tomatoes. OPTIONAL
1/2 tsp Salt
1/4 tsp Cumin, Don't over do it. The tomatoes already have some in them
15 Sprigs FRESH cilantro
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Place all ingredients except the tomatoes in food processor, add enough tomatoes to make it blend well. Chop it up fine. (If your food processor is small, you may have to do it in batches.) Pour it all in a large Tupperware container. Add the rest of the tomatoes, after mushing them up by hand to get the desired consistancy. Stir well. This stuff gets better the next day. This recipe makes a couple of quarts. It lasts me about a week. It keeps well for that long in the refridgerator. Hope you enjoy it! Voodoo TCS Mystic Fire Priest
Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <waltgray@mnsinc.com> on Apr 29, 1997
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