posted by admin on Oct 9

• 6 jalapeno peppers
• 4 medium sized diced onions
• 4 tablespoons of fresh minced garlic
• 2 tablespoons of white sugar
• 4 teaspoons of salt
• 2 teaspoons of black pepper
• 14 ounces of diced green chile pepper
• 1 cup of fresh minced cilantro
• the juice of four limes
• 30 ounces of canned tomatoes
• 2 habenero peppers, seeded

Mixin It Up

Roast your jalapenos over a grill until the skin is completely blackened. Seal the roasted jalapenos in a container covered with plastic wrap and allow them to steam until their skins have loosened and they have cooled. Remove the skin, stem and seeds.
Place the jalapenos, with the onions, garlic, sugar, salt and pepper into a food processor and pulse it in order to chop and blend the ingredients, once chopped, pour them into a large bowl and mix in the green chiles, cilantro and the lime juice. Put the tomatoes in the food processor and pulse them until they are the size you wish them to be, then add the green chile mixture and mix well. Once mixed, take a cup of the mixture and return it to the food processor along with the habanero and puree it very well. Once it is purees, remove strain it in order to remove any large pieces of the habanero (you don’t want anyone getting a bite of that), mix the puree with the tomato mixture and once mixed well, refrigerate it for at least an hour, this will allow flavors to blend. Remember that the longer the habenero is in the mix, the hotter the mix will get so you’ll not want to leave it for days unless you are a real masochist.