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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
8 good sized tomatoes |
2 cans diced tomatoes with mild green chilies |
2 cans old el paso chopped green chilies |
3 red bell peppers |
2 medium white onions |
8 -12 jalapenos |
1 head fresh garlic |
1 tablespoon lime juice |
1 tablespoon vinegar |
1 tablespoon cilantro |
1/2 tablespoon parsley |
2 teaspoons salt |
Directions:
1. I take all peppers, onions and tomatoes and bring them to a boil in a big pot then remove.
2. skin or blanch the tomatoes.
3. can be made with the skin, but is better if you skin and seed them.
4. put all ingredients into a food processor.
5. i use the attachment on a kitchen aide mixer, not chunky, but not liquid either.
6. Keep in mind, it will get hotter as it sits depending on the amount of peppers you use.
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