Tommy's Cinco De Mayo Salsa

• 10 medium whole tomatoes
• 10 tomatillos
• 1 large white onion
• 10 large jalapeno peppers
• 8 large hot green chili peppers
• 6 medium pasilla hot peppers
• 32 ounces tomato sauce
• 4 large fresh garlic cloves
• 12 cup dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon new mexico chile powder
• 1 tablespoon onion powder
• 1 tablespoon sea salt
• 2 tablespoons kosher salt

1. Chop Tomatoes, Onion and place in a large kettle.
2. Clean and deseed Jalapeno and chili Peppers,.
3. Chop Pasilla Hot Peppers including seeds and dump in kettle.
4. Add Tomato Sauce, finely chopped garlic and remainder of ingredients into kettle.
5. Fold and stir all together and bring to a slow boil on medium heat until onions and peppers are tender (Stir frequently).
6. Puree with a immersion blender until an applesauce consistency.
7. Lower heat to a slow simmer, stir frequently for 1 1/2 hours.
8. Let cool, serve with your choice chips.
9. Use as a topping for many different Mexican dishes.

tomatoes, white onion, peppers, green chili peppers, peppers, tomato sauce, garlic, brown sugar, worcestershire sauce, chile powder, onion powder, salt, kosher salt

Taken from www.food.com/recipe/tommys-cinco-de-mayo-salsa-302336 (may not work)