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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This is a family recipe that my dad came up with years ago. Whenever I make this for parties, I alway get a lot of compliments. I thought you all might like it as well. To adjust the heat just seed part of the jalapeños. Ingredients:
6 -8 ripe tomatoes |
2 large onions, chopped |
1 lb jalapeno |
2 large carrots |
2 bell peppers (red, orange or yellow) |
3 teaspoons minced garlic |
1 teaspoon cumin |
1/4 cup cilantro, chopped |
1/2 cup vinegar |
salt |
Directions:
1. Roast peppers until skins are black, then scrape charred peels off.
2. Roast onions until browned and tender.
3. Roast tomatoes until skins split.
4. Put the vegetables along with remaining ingredients into food processor and puree to relish consistency (the mixture will be somewhat thin).
5. Pour into sauce pan and simmer for4-5 hours or until cooked down and all vegetables are cooked.
6. For a milder version, just seed the jalapeños before puréeing.
7. This will stay good in fridge for several weeks.
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