Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic cloves
1 Hot chili peppers -- small
Size
1 ts Red pepper flakes
3 Tomatoes -- * see note
1/2 c Chopped onions
1/4 c Green peppers -- minced
4 tb Peanut oil
1/2 ts Salt -- to taste

* Use drained canned tomatoes if fresh are not available. When
preparing the hot chili, it is advised that you wear rubber gloves
and be careful to avoid getting the juice of the pepper near your
eyes.

1. Split the chiles, remove seeds, finely chop; set aside. Peel the
garlic cloves and mince finely. Mince the green sweet bell pepper.
Seed the tomatoes by cutting in half and gently squeeze to release
some of the seeds. Chop the tomatoes into small chunks, or drain
canned tomatoes thoroughly and chop. 2. Combine the tomatoes, garlic,
chili peppers, green bell peppers, salt and red pepper flakes in
small saucepan. Add 2 cups hot water; cover pan and simmer for about
10-14 minutes. 3. Heat the oil in a heavy skillet over medium heat;
add the chopped onions. Saute just until tender, about 3-4 minutes,
stirring occasionally. 4. Place the tomato mixture into a blender and
puree. Add the pureed mixture to onions in skillet. Simmer over low
heat, uncovered, for about 10-12 minutes or until sauce has
thickened. Make this sauce and use for any purpose such as over
scrambled eggs, roast chicken, cheese or chicken enchiladas.

Recipe By : Jo Anne Merrill

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