Main Ingredients:

See below ingredients and instructions of the sauce recipe

Cooking Preparation of the Recipe:

Ingredients
1 ½ Lbs Tomatillos
2 ½ Lbs Roma Tomatos
1 ½ Lbs Yellow Onions
1 Medium Carrot
1 Lb Anaheim or Hatch Chili Peppers (Lrg.)
1 Lb (3) Poblano Peppers (Lrg.)
1 Lb Jalapeno Peppers (Lrg.)
2 Lbs (2) Red Bell Peppers (Lrg.)
4 Habanero Peppers
3 tsp (heapin?) Fresh Minced Garlic
1/2 cup Cilantro
2 Tbsp (heapin?) Lowrey?s Seasoned Salt
1 Tbsp Salt
2 Tbsp (heapin?) Chili Powder
1 Tbsp. Cumin Powder
¼ cup (Combined) Lemon and Lime Juice
3 tsp. Apple Cider Vinegar
2 cans (10oz.) Diced Tomatos and Green Chilies
1 ½ cups Water
Directions
Roast, peel,and de-vein; Jalapenos, Poblanos, Anaheim (Hatch), and Red Bell Peppers. Chop or
dice; Roasted peppers, Onions, Garlic (mince), Tomatillos, Cilantro, Carrot, and Tomatos.
VERY CAREFULLY de-vein and dice the Habanero peppers.(Use disposable Latex Gloves)
Place all in a 6 qt. Stock Pot, add the remaining ingredients and bring to a boil then reduce the
heat and simmer for 1-1 ½ hrs, stirring occasionally and tasting frequently. Remove from heat
and blend all of the ingredients in a blender. Put all of sauce in one or more lg. bowl(s) and allow
to cool. Then place in refrigerator, will keep for about 10 days. Spiciness (heat) can be changed
by retaining or subtracting Jalapeno seeds or adding Habineros.

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