remove stems, smoke on pit (about 2 hours at low heat, do not char. you need about 2-3 lbs of peppers.
Pulse in food processor the following:
5 cans of diced tomatoes
1 bunch of cilantro(no stems)
garlic to taste
1 cup vinegar
1/4 cup Kosher salt
1/4 cup sugar.
juice of one fresh lime
put enough vinegar in bottom of stainless steel pan/pot and dump in finely chopped onion, bring to boil. add other ingredients and boil on low until desired consistency is reached. Put in sterile Mason/Kerr jars and water bath for 10-15 minutes.
I like hotter peppers but suit yourself
Last edited by Rambo; 10-23-2013 at 07:27 PM..