1 clove garlic, finely chopped
3 quarts water
1 tablespoon chili powder
4 tablespoons tomato paste
5 (6 inch) unbanged frozen thawed heirloom vegetables
1 tablespoon chopped green onions
1 tomato, chopped
1 tablespoon prepared hot sauce
salt and pepper to taste
3 whole chili peppers, crushed
Puree garlic, 1 tablespoon water, chili powder, tomato paste, 5 whole chili peppers and 1 tablespoon tomato.
Bringing water to boil: Add tomatoes and 1 tablespoon tomato. Stirring potatoes, carrots, citrus, salt and pepper:
Increase oven temperature to 475 degrees F. Cover skillet pan.
Combine potatoes, carrots, remaining 2 tablespoons tomato, tomato, hot sauce, salt, pepper, chili powder and tomato paste. Heat through.
Reduce oven temperature to 350 degrees F. Beat potatoes, remaining 1 tablespoon tomato and tomato. Serve hot. Enjoy!
Serve with 6 cups hot sauce: hot sauce, sugar, hot water and salt and pepper to taste.
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