Main Ingredients:

See below ingredients and instructions of the sauce recipe

Cooking Preparation of the Recipe:

Ingredients
1/2 GALLON FRESH ROMA TOMATOS (1 LARGE CAN NOT CRUSHED)
4 LARGE ONIONS
4 GREEN PEPPERS (SWEET)(GREEN FOR COLOUR USE RED IF YOU LIKE)
2 LARGE GARLIC CLOVES CRUSHED AND CHOPPED
1 0R 2 OR 3 OR (HOW HOT CAN YOU STAND(JALEPENA OR PORTUGESE OR POLISH
IF THEIR HOT
2 STALKS FRESH CELERY (OPTIONAL)
1 TSP FRESH GROUND CUMMIN (OR MORE TO YOUR TASTE)
1 TSP FRESH CORRIANDER (CILANTRO) (TO TASTE)
1/2 CUP SUGAR (TO TASTE)
1/2 CUP VINEGAR
SALT TO TASTE
BLACK PEPPER TO TASTE
Directions
THIS RECIPE CAN BE COOKED OR LEFT FRESH (I HAVE DONE IT BOTH WAYS AND IT'S
EXCELLENT
IF YOU ARE GOING TO DO A LARGE BATCH AND WISH TO KEEP IT THEN YOU HAVE TO
COOK IT AND PRESERVE IT OR FREEZE IT
IVE DONE BOTH
CHOP THE TOMATOES AND PLACE IN LARGE SAUCE PAN (KEEP EVERY THING
CHUNKIE)
CHOP THE ONIONS, PEPPERS, CELERY, GARLIC, AND ADD TO TOMATOS
MIX AND LET FLAVOURS SET
ADD THE SPICES TO TASTE
ADD THE HOT PEPPERS A BIT AT A TIME TO YOUR TASTE(CARFEUL THE HOTTER IT IS
THE MORE CERVASA YOU WILL NEED
PLACE IN FRIDGE (THATS CANADIAN FOR REFRIGERATOR) AND LET IT CHILL ALONG
WITH SEVERAL BEERS (YOUR BRAND)
IF YOU ARE COOKING
AS ABOVE BUT COOK THE TOMATOS DOWN FIRST (I REMOVE THE JUICE A BIT AT A
TIME AS IT COOKS(MAKES A GREAT BLOODY MARY WHILE YOUR WAITING FOR IT TO
COOK
THEN ADD THE REST OF THE VEGGIES AND COOK TILL SOFT BUT NOT MUSH
PLACE IN PRESERVING JARS AND PROCESS AS PER ALL YOUR OTHER
PRESERVESSERVE WITH NATCHOS, ON SCRAMBLED EGGS, OR ANYWHERE RELISH IS
ASKED FOR THE MAIN INGRIEDIENT IS THE CERVASA COLD CERVASA

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