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
Ingredients
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1-14 ounces
Tomato sauce
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3/4 cup
Tabasco chipotle sauce
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1-28 ounces
Tomatoes, crushed
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1-12 ounces
Beer, Water maybe substituted
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1
Onion, finely chopped
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1
Green pepper, de-stemmed and seeded
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1/2 cup
White vinegar
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1-1/2 teaspoons
Sea salt
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1-1/2 teaspoons
Onion, dried, minced
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1-1/2 teaspoons
Garlic, dried, minced
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1 cup
Corn, cut, frozen
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3
Limes, juice from limes
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1 bunch
Cilantro, chopped and to taste
Directions
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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.
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