Roma or beefsteak tomatoes (enough to make five pints)
1 large green bell pepper
1 large yellow bell pepper
2 large red bell peppers
4 habernero peppers (orange in color)
6 green jalapeno peppers
4 red jalapeno peppers
9 small super Serrano red peppers
1 Tabasco pepper
crushed red pepper
2 cans Del Monte tomatoes flavored with basil or garlic (your choice)
1 whole clove elephant garlic
1/4 cup dried minced onions
1 tbsp. sugar

Wash tomatoes, and put in a hot water bath to peel skins, 4 to 5 minutes. Take tomatoes out and quarter. Place tomatoes in a 5-quart dutch oven, enameled cast iron works best.

Wear rubber gloves, Wash all peppers, cut tops and bottoms of peppers. Cut peppers in half, seed all peppers and take out white membranes inside of peppers. We want flavor not heat.

Take 1 head elephant garlic, discard outer skin, cut cloves in half and discard the hearts (leaving these in will make it bitter).

Add all fresh tomatoes, all cut and seeded peppers, elephant garlic, 1/4 cup dried minced onion, and two cans of Del Monte flavored tomatoes (your choice). Add 1 tablespoon of sugar - this you will need.

Slowly bring up to a boil, after boiling occurs, cover the entire top of mixture with crushed red pepper, the same that you would sprinkle on a pizza. this should take about 4 to 6 ounces. Stir slowly and let simmer for two hours.

After two hours, run entire mixture through a sieve to discard any leftover vegetable skin.

This can be frozen in 1 pound containers for up to one year.

This is a very good smokey kind of chili sauce and not very hot at all. Just a good flavored sauce and great for chili!

Submitted by: Doug