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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my own recipe that i created. After many requests from co-workers, i finally fine tuned it and wrote it down. There are many variables that you can change and tweak to your own tastes, but if you make it as is, it'll turn out great. I will usually make two batches, one plain (without any hot peppers) and one with peppers. Change the peppers to change the flavor/heat. Leaving the seeds in will increase the heat level. Feel free to email me if you have any questions. :-) Ingredients:
28 ounces diced tomatoes, petite |
3 -6 ounces tomato paste |
1 medium yellow onion (chopped) |
2 -3 large garlic cloves (grated or minced) |
1/2 teaspoon black pepper |
1 teaspoon garlic salt |
1 tablespoon lime juice |
6 -8 sprigs cilantro, leaves only (minced) |
hot pepper (jalapeno, habanero, scotch bonnet) |
Directions:
1. Combine first 8 ingredients. Use at least half the tomato paste. If you use the whole can, it will be thick.
2. It will have great flavor, but very little heat at this point. Add whatever hot peppers you like. Personally, i like to add one habanero or one scotch bonnet for some decent heat and flavor. Another choice is 1-3 jalapenos. All i do is cut off the stem and finely dice/mince the peppers, seeds and all. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
3. Another flavor variant is to use lemon juice instead of lime juice.
4. Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.
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