1 cup red bell pepper
1/3 cup water
1 pepper half
1 cup unpeeled fresh tomatoes
1 tablespoon paprika
1 green bell pepper, thinly sliced
1 dashhot pepper sauce
1/2 cup water
5 quarters pepe
1 large cup egg, beaten
1 cup white sugar
1 teaspoon salt
1 1/2 teaspoons white sugar
6 tablespoons chopped fresh cilantro
1 teaspoon chili powder
4 1/2 pounds Spanish sausage
Rinse and drain the ripe tomatoes. Grind and combine the pepper sauce and water. Heat through and remove the skins from the tomatoes.
Place the tomato skins and the peppers medium-depth into a 1 1/2 quart resealable plastic container.
In a large saucepan over low heat, combine the potato skins, spare cloves, salt, 1/4 cup of water, remaining 1 cup tomato juice and onion flakes and bring to a boil. Reduce heat to medium-high, remove skins from the peppers and add potatoes.
Brown the peppers by placing them, skin-side down, on the hot sauce. Simmer until slightly thickened.
Stir in bone broth, paprika, chile paste and remaining tomato juice. Bring to a boil, reducing heat to low. Continue cooking, stirring occasionally, until the meat is tender, about 40 minutes. When the meat is tender, mix it with well-seasoned broth and tomato paste. Retrieve a large bowl and return the cooked meat to the bowl with the soup, cover and simmer for 30 minutes.