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Old 02-23-2013, 03:38 PM   #3
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Join Date: 10-18-06
Location: Houston, TX
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Okay, let's start building our layers of flavor.

I start by sauteing the onions and jalepenos in liquid gold (regular olive oil will work) over medium heat. Once they are sweated out and starting to get translucent, I add chopped garlic and stir for a minute and turn the heat off (you do not want to brown the garlic. be careful). Once the garlic is soft, add the tomato paste. I do not use the entire can. Too much tomato is a bad thing in my opinion. I had a 12 oz can but only used about 7 or 8 ounces of it at most. Fry the tomato paste for a few minutes like you would do when making a pot of Sunday gravy (for you Italians).
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