Yield: 1 servings
|2 \N||Garlic cloves|
|1 \N||Hot chili peppers -- small|
|1 teaspoon||Red pepper flakes|
|3 \N||Tomatoes -- * see note|
|½ cup||Chopped onions|
|¼ cup||Green peppers -- minced|
|4 tablespoons||Peanut oil|
|½ teaspoon||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