Author Notes: The core recipe comes from the book “Even more top secret recipes”, from Todd Wilbur. The variation comes from adding tabasco chipotle sauce with a hint of lime.
The recipe can be used in many applications from dips to garnish steaks, chops, salads and seafood. —ROBOSLEYB
Makes: 8 cups
Ingredients
-
1-14
ounces Tomato sauce
-
3/4
cup Tabasco chipotle sauce
-
1-28
ounces Tomatoes, crushed
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1
Onion, finely chopped
-
1/2
cup White vinegar
-
1-1/2
teaspoons Sea salt
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1-1/2
teaspoons Onion, dried, minced
-
1-1/2
teaspoons Garlic, dried, minced
-
1
cup Corn, cut, frozen
-
1
Green pepper, finely chopped
-
1-12
ounces Beer, water maybe substituted
-
3
Limes, juice from limes
-
1
bunch Cilantro, chopped and to taste
Directions
- Place the fresh onion, coarsely chopped, and the green pepper de-stemmed, seeded, and coursely chopped, into a food processor and finely chop. Transfer the onion and bell pepper to a sauce pan along with the remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes. When done, remove from heat and cool. When cool, place in a sealed air tight container and refrigerate over night.