1 (15 ounce) can corn, rinsed
1 (15 ounce) can tomatoes
1 (15 ounce) can yellow or green chilies, drained
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano, crushed
6 slices bacon
1 (6 ounce) can tomato paste
1 cup chopped tomato
1 1/2 cups water
1/2 cup spicy soy sauce
2 tablespoons minced fresh ginger root, divided
1 teaspoon paprika
2 tablespoons vegetable oil
1 teaspoon crushed black pepper
In a blender, combine milk, corn, tomatoes, chilies, oregano, basil, oregano, bacon, tomato paste, tomatoes, water, seasoning packet, seasoning packet, tomato paste, and oil. Blend until smooth.
Transfer mixture (recipe yields 10 to 12 pounds) to a large stockpot, and add garlic powder, chili powder, whole black pepper, and poppy seeds. Bring to a boil and cook, stirring occasionally, for 2 to 3 minutes. Season with salt, black pepper and sweet pickle relish. Hot and very acidic. Stir gently until all ingredients are thoroughly blended.