10 habanero peppers
5 jalapenos
3 serrano peppers
3 thai chili's
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 large bulb of garlic
1 large onion
1 tsp. salt
1 1/2 - 2 tbsp. ground comino
1 1/2 - 2 tbsp thyme
2-3 tbsp dried cilantro
2 28 oz cans of petite diced tomatoes
1 - 1 1/2 cups red wine vinegar
Dice peppers and set aside. peel and chop onion, peel and chop garlic. lightly coat large pan with cooking spray and heat garlic and onions over medium-high heat. When soft add the peppers. Cook for 2 minutes add vinegar, salt, comino and cilantro. Cover and let bubble 10-15 minutes. Add tomatoes simmer uncovered for 20 miutes. Chill and eat. I like to add a little bit of fresh cialtnro before serving. Great on eggs!