4 roasted jalanepenos gutted & chopped OR 7-8 crumbled pequin or tepin chilis
28 oz can crushed tomatoes
2 - 28 oz cans diced tomatoes
3 7oz cans chopped green chilis
3 tablespoons minced garlic
1 can chipolte peppers
cilantro to taste
garlic salt to taste
liquid smoke to taste
3 tablespoons vinegar
tomato sauce to taste if needed to cut the heat
If using pequin or tepin chilis - crumble them in blender and put in bowl. If using the jalepenos, smoke, peel, gut, and chop.
Put all tomato products into large bowl. Add jalepenos or pequin/tepin crumbles. Add the rest of the ingredients to taste. Let sit to blend. It will get hotter as the day goes on. If your nose runs, you are on the right track. Not bad for a Québecois from Wisconsin.