Los Panchos Salsa

Holy crap- this is THE one!!! After being invited back into the kitchen to watch the main cook of my FAVORITE Mexican restaurant in San Diego (The one on Garnet- no other location will do)- I memorized the recipe and jotted it down. Here it is- eyeballed and delicious every time. This recipe makes an enormous VAT of the stuff, so jar it, freeze it, bottle it, give it away- but be sure to enjoy! Ole!

• Ready In: 30 mins
• Serves: 100
• Yields: 1 bucket

Ingredients

•  red chili pepper
•  water
•  onion
•  oregano
•  garlic powder
•  salt
•  pepper
•  white vinegar
•  diced tomatoes, in juices

Directions

1. 2 blenders red chile w/ water blended. - Add to bucket.
2. 1 blender w/ 2 onion, 2 tbsp oregano, 1/2 of a 6 inches lid of garlic powder, 1/2 lid of salt, 1/4 lid pepper, 1/2 blender of H20 and 1/2 white vinegar- BLEND and pour into bucket.
3. 3 large cans of diced tomatoes with juices- pour into bucket.
4. Use large hand mixer to blend all.