1 1/2 Lbs Tomatillos
2 1/2 Lbs Roma tomatoes
1 1/2 Lbs Yellow Onions
1 Medium Carrot
1 Lb Anaheim or Hatch Chili Peppers (Lrg.)
1 Lb (3) Poblano Peppers (Lrg.)
1 Lb Jalapeno Peppers (Lrg.)
2 Lbs (2) Red Bell Peppers (Lrg.)
4 Habanero Peppers
3 tsp (heapin’) Fresh Minced Garlic
1/2 cup Cilantro
2 Tbsp (heapin’) Lowrey’s Seasoned Salt
1 Tbsp Salt
2 Tbsp (heapin’) Chili Powder
1 Tbsp. Cumin Powder
1/4 cup (Combined) Lemon and Lime Juice
3 tsp. Apple Cider Vinegar
2 cans (10oz.) Diced tomatoes and Green Chilies
1 1/2 cups Water
Roast, peel, and de-vein; Jalapenos, Poblanos, Anaheim (Hatch), and Red
Bell Peppers. Chop or
dice; Roasted peppers, Onions, Garlic (mince), Tomatillos, Cilantro,
Carrot, and tomatoes.
VERY CAREFULLY de-vein and dice the Habanero
peppers.(Use disposable Latex Gloves)
Place all in a 6 qt. Stock Pot, add the remaining
ingredients and bring to a boil then reduce the
heat and simmer for 1-1 1/2 hrs, stirring occasionally and tasting
frequently. Remove from heat
and blend all of the ingredients in a blender. Put all of sauce in one
or more lg. bowl(s) and allow
to cool.
Then place in refrigerator, will keep for about 10
days. Spiciness (heat) can be changed
by retaining or subtracting Jalapeno seeds or adding Habineros.
