2/3 c Olive oil
1 lg Yellow onion, chopped
1 bn Scallions, sliced
4 Cloves garlic, minced
4 lg Fresh ripe tomatoes, seeded
And chopped
1 lg Sweet red pepper, seeded,
Cored, and chopped
1 lg Sweet yellow pepper, seeded,
Cored and chopped
3 Jalapeno peppers, seeded &
Minced (Meaner version)
2 Fresh cayenne peppers or
Small hot red chiles, seeded
And minced (Meanest version)
35 oz Can tomatoes
3 tb Brown sugar
2 ts Chili powder
1 ts Dried oregano
1/4 ts Ground cloves
6 tb Fresh lime juice
1/4 c Worcestershire sauce
3 tb Red wine vinegar
Salt & freshly ground black
Pepper to taste
Heat half the oil in a large saucepan or dutch oven over medium heat.
Add the onion, scallions, garlic, fresh tomatoes, and red and yellow
peppers. For a meaner sauce, add the jalapeno peppers; for the
meanest sauce, add both the jalapeno and cayenne peppers. Saute for
15 minutes. Remove from the heat and puree in a food processor
fitted with a steel blade. Return to the saucepan. Process the
canned tomatoes with their liquid, the sugar and remaining oil in the
food processor until smooth. Add to the saucepan. Stir in the chili
powder, oregano, cloves, lime juice, Worcestershire sauce, red wine
vinegar, and salt and pepper to taste. Simmer uncovered over low heat
for 45 minutes. From The Silver Palate Good Times Cookbook by Julee
Russo & Sheila Lukins.