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8 ripe red tomatoes or 15 italian plum tomatoes
4-6 yellow onions
4-5 green peppers
5 green jalopeno peppers (add some seeds for extra hotness)
5 yellow (hot) banana peppers (add some seeds for extra hotness)
1/2-1 pound of mushrooms, washed and sliced
1-2 cans tomato sauce
1 t. or more ground black pepper

Take thick (1/4-1/2 inch) slices of onion and tomato and flattened
pieces of the different peppers, slap them onto an old cookie sheet
over high heat on the stove (placed over one or two burners), and
let them sizzle and blacken. Use a metal spatula to turn the
vegetables. When the veggies are scorched, remove them with the
spatula, cut them into small chunks, and put them into a pot. Cut
up and add the mushrooms, add enough tomato sauce to make things
soupy, and simmer over low heat for an hour or so.

You can add some black pepper and coriander or chopped cilantro
while the salsa is simmering. I prefer not to add cayenne pepper,
as it can be hard to judge just how hot things may get with the
particular peppers you added, and you may sometimes want a milder
salsa. I find it's simpler to add Tobasco hot sauce to taste just
before using.


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