5 medium yellow onions, finely chopped
3/4 cup chopped fresh red bell pepper
3/4 cup onion crushed dried red pepper
2 cloves garlic
1/2 teaspoon salt
2 tablespoons brown sugar
1 teaspoon lime juice
2 teaspoons Mexican food coloring
1/2 teaspoon seeds of orange, i.e. 'Container Orange', if desired
1/2 orange, juiced
1 (12 ounce) can tomato paste
1 (16 ounce) can sliced tomatoes, drained
3 tablespoons chopped fresh cilantro (optional)
1 tablespoon chopped fresh parsley
Pour the water over the onions, and mix in the red bell pepper, onion, garlic, and salt. Cover and refrigerate for 2-1/2 hours.
In a small saucepan, heat the brown sugar and lime juice, then stir in the cayenne pepper, chili powder, and garlic powder. Cook over low heat, stirring occasionally, for about 6 minutes. Adjust to taste for a good mixing of flavors, if desired.
Meanwhile, heat the tomato paste in a small saucepan over medium-low heat. Gradually pour the tomato mixture over the onions and peppers. Top the peppers with the cilantro and everything else. Cover the pot with foil and brown with a brush of kitchen shears.
Place a bowl in the pot, and place in the oven. Evenly cover the pot, cover, and let baste slightly. If the sauce is too thick, fluffy, or too dry, cover by loosing foil and adding vine leaves. Heat tortillas de no slice thoroughly, and dish at level to farthest in the center of the de no slice. Spray with vegetable cooking spray, and place on a serving plate. Sprinkle the orange peel over the top, and sprinkle with parsley.
⭐ ⭐ ⭐ ⭐ ⭐