1 Habanero pepper
1 Jalapeno pepper
1 28 oz. can diced tomatoes
1 7 ounce can green chili’s
1/2 tbs. salt
1 tbs. black pepper
1 pound chorizo
10 large eggs
In a blender, blend together the habanero, jalapeno, diced tomatoes w/juice, chili’s, salt and black pepper until very well blended. Take your chorizo out of the casing and form into thin patties and fry until almost cooked thru. At this point, add the red sauce and whisk eggs until liquified then add to chorizo w/red sauce and cover with lid until egg mixture hardens. Add additional salt and black pepper and crumble together and serve. This is a semi hot red sauce. If you want it hotter, add another habanero whilst blending!