Multi Chili Pepper Tomato Sauce Recipe

This is a versatile pepper-tomato sauce that works great over pastas or grilled meats. We love it for baked pastas, like lasagna or mostaccioli, but use it anywhere you might use a tomato sauce.

Ingredients

• 10 medium tomatoes
• 4 Corno del Toro chili peppers, chopped
• 1 poblano pepper
• 1 habanero pepper, chopped
• 4 red slim chili peppers, chopped
• 20 basil leaves, coarsely chopped
• 2 tablespoons garlic, minced
• 2 small white onions, chopped
• 1 tablespoon tomato paste
• 1/4 cup sugar
• Salt to taste
• Olive oil

Cooking Directions

• Bring a large pot of water to a boil.
• Slice a small "X" into the bottom of each tomato and boil them about 5 minutes to loosen the skins. Remove tomatoes and place them into an ice water bath. Cool and remove skins.
• Heat a large saucepan to medium heat and add onion with 1 teaspoon olive oil. Cook about 5 minutes, or until onion is softened.
• Add peeled tomatoes and stir.
• Add Corno del Toro peppers, habanero, red slims, basil, garlic and sugar. Mix well.
• Add tomato paste and stir.
• Roast the poblano pepper over direct flame about 5 minutes per side until skin is charred and bubbly. Remove from heat and transfer to a sealable plastic bag to steam. This will loosen the skin. Allow to cool and peel off skin.
• Stem and deseed the poblano, then coarsely chop. Add to saucepan and stir.
• Reduce heat to low and simmer about 20-30 minutes to allow flavors to develop.
• Transfer sauce to a food processor and blend until smooth, or use an immersion blender.
• Serve!