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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Holy crap- this is THE one!!! After being invited back into the kitchen to watch the main cook of my FAVORITE Mexican restaurant in San Diego (The one on Garnet- no other location will do)- I memorized the recipe and jotted it down. Here it is- eyeballed and delicious every time. This recipe makes an enormous VAT of the stuff, so jar it, freeze it, bottle it, give it away- but be sure to enjoy! Ole! Ingredients:
red chili pepper |
water |
onion |
oregano |
garlic powder |
salt |
pepper |
white vinegar |
diced tomato, in juices |
Directions:
1. 2 blenders red chile w/ water blended. - Add to bucket.
2. 1 blender w/ 2 onion, 2 tbsp oregano, 1/2 of a 6 inches lid of garlic powder, 1/2 lid of salt, 1/4 lid pepper, 1/2 blender of H20 and 1/2 white vinegar- BLEND and pour into bucket.
3. 3 large cans of diced tomatoes with juices- pour into bucket.
4. Use large hand mixer to blend all.
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