18 Japanese red chili’s
1/2 tablespoon salt
1 tablespoon black pepper
1 7 oz. can green chili’s
1 28 oz. can diced tomatoes
Remove stems from red chili’s that have them. Remove seeds from 9 of the chili’s. Soak all chili’s about 15 minutes in water. After they have soaked, put them in a blender with the rest of the items and blend very well. You can also substitute this for the habanero and jalapeno based based red sauce in my chorizo and eggs recipe seen in another thread here. if you want less heat, remove seeds from more chili’s. If you want more heat, remove seeds from less chili’s.