Chop everything relatively fine. Dump it all into a huge non-reactive stockpot. Boil for 1 hour then let cool completely. Process in batches in a blender then boil for 2 additional hours or to desired thickness.

Makes aprox. 24 pints depending on how much you let it boil down.

Note: This recipe has been in our family for generations now and has gone through many rev.'s to be @ it's final state of what I (IMHO) consider Perfection. I use it on top of chicken, tacos, pizza, mashed potatoes, Ice Cream(really) and as a dip for chips.

It is not a salsa nor will it ever be.. it is just a good sauce

Although it does call for 9 cups of vinegar I usually cut it back a little bit But the sauce never had a noticeable vinegar taste to it ot begin with.

From: shade,liveoak@polaris.net
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997