2 cups Extra Hot New Mexico green chile (roasted, peeled, chopped)
1 cup banana pepper (chopped)
3/4 cup onions (chopped)
2 jalapeno pepper (seeded finely chopped)
6 garlic cloves (finely chopped)
1/2 cup vinegar
1/2 tsp ground cumin
2 tsps oregano (leaves)
1 1/2 tsps salt
Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup’s worth of tomatoes approximately – with vinegar should come out to approximately 1.5 cups). Blend until it’s liquefied. Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.
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