Ingredients
2 teaspoons garlic powder
3 cans green chili peppers
1/2 Bottle jalapeno pepper
5 large green bell peppers
5 large onions
16 large tomatoes
5 cans tomato paste
1 cup water
1 teaspoon cayenne pepper
1 teaspoon salt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Volcanic basalt mortar — coarse, traditional Mexican salsas
Variety pack — ancho, guajillo, pasilla for moles and salsas
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Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano peppers into small pieces. Chop chilis into small pieces. Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix. Put all the peppers, onions, and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapeno's, chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes.