| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauce |
32 |
Servings |
INGREDIENTS
| 10 |
lg |
Tomatoes; peeled |
| 5 |
|
Cloves garlic; chopped |
| 2 |
ts |
Salt |
| 2 |
lg |
Onions; chopped |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Leaf oregano |
| 1 |
ts |
Leaf thyme |
| 1 |
tb |
Sugar |
| 1 |
tb |
Worcestershire sauce |
| 3 |
|
Jalapeno peppers |
| 1 |
tb |
Flour |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Wine vinegar |
INSTRUCTIONS
Place all the ingredients except the flour, oil and vinegar in the slow
cooker. Stir well. Cover. Cook on LOW for 8 to 10 hours. Remove cover
and turn to HIGH during the last hour in order to reduce excess moisture.
Stir in the flour, oil and vinegar. Allow to cool. Pour into the blender in
batches. Blend each batch until smooth. Yields 8 Cups.
Joel.Ehrlich@salata.com (Joel Ehrlich)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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