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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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I stole this family recipe from Alburrito's Mexican Restaurant in Littleton, New Hampshire. This is a hot-hot-HOT blend to make your Mexican fiesta a success! Ingredients:
2 cups onions |
2 cups carrots |
1 1/2 cups bell peppers |
1 cup tomato |
1/8 cup scotch bonnet pepper |
3 tablespoons cilantro |
3 tablespoons garlic |
lemon zest |
salt and pepper, to taste |
cayenne, to taste |
cumin, to taste |
2 tablespoons vinegar |
3 cups vegetable stock |
3 cups tomato juice |
Directions:
1. Cook all vegetables in a medium pot over high heat.
2. Season as desired.
3. Add cilantro, garlic, and lemon zest.
4. Cook out remaining liquid from vegetables.
5. Add vinegar, stock, and tomato juice.
6. Reduce until 2/3 liquid remains.
7. Let stand for one hour.
8. Reseason if needed with salt, pepper, and spices.
9. Purree blend until smooth, adding more tomato or stock for desired consistency.
10. Serve with chips and salsa!
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