In a saucepan, heat the oil. Add the onions, jalapenos, serranos, and
garlic, and cook them over low heat until soft. Add everything else, cover
the pan, and simmer 40 minutes. Allow the mixture to cool to room
temperature.
Strain out the remaining solids, liquify them in a food processor, and add
them back to the strained liquid, stirring thoroughly. Set the sauce aside
for several hours before serving to permit flavors to blend.
Refrigerate the sauce, covered, and use it as needed. It will keep for
weeks.
Yield: 8 cups
Formatted by suechef@sover.net
Recipe by: DEAN FEARING SHOW #HE1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997
A Message from our Provider:
“When God ordains, He sustains.”
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