richnkim
New Member
1 1/2 cups roasted hot chili peppers,finely chopped
4 quarts fresh tomatoes, peeled and diced
2 tsp olive oil
2 cups onions, finely chopped
1 cup roasted red bell pepper, chopped
2 cloves garlic, minced
1 large bay leaf
1 tsp. ground cinnamon
2 tsp. salt
1 tsp. ground black pepper
1 Tblsp. sugar or 2 Splenda packets
Heat the oil in a large saucepan over medium heat. Add onion, and garlic; saute' until onions a trasnlucent and tender. Add the rest of the ingredients; bring to a boil. Reduce the heat to simmer and cook for 2 hours. Remove the bay leaf. Puree" the sauce to smooth. Makes about 4 quarts.
4 quarts fresh tomatoes, peeled and diced
2 tsp olive oil
2 cups onions, finely chopped
1 cup roasted red bell pepper, chopped
2 cloves garlic, minced
1 large bay leaf
1 tsp. ground cinnamon
2 tsp. salt
1 tsp. ground black pepper
1 Tblsp. sugar or 2 Splenda packets
Heat the oil in a large saucepan over medium heat. Add onion, and garlic; saute' until onions a trasnlucent and tender. Add the rest of the ingredients; bring to a boil. Reduce the heat to simmer and cook for 2 hours. Remove the bay leaf. Puree" the sauce to smooth. Makes about 4 quarts.
