Before I post my recipe I have got to say that last night I made Sandra's Smokey Crockpot Ribs and they were awesome. And ultra easy. I got ribs on sale with enough to feed my family for 10.95. Can you believe it? Compared to the over $75.00 minimum it would cost our family of five out for ribs (and that wouldn't include drinks or tip!). And everybody said it was better than the restaurants!
Now onto to my contribution for the week:
10 large tomatoes, peeled or 2 large (28 oz. each) whole tomatoes
5 cloves garlic, chopped
2 tsp. salt
2 large onions, chopped
4 green peppers, seeded &chopped
2 yellow or red peppers, seeded & chopped
1 tsp. of each: chili powder, oregano, thyme
1 Tbsp. each: Worcestershire sauce, sugar
3 - 4 jalepeno peppers, seeded & chopped (wash hands thoroughly after, do not touch face or eyes)
1 Tbsp. each: flour, vegetable oil and wine vinegar ( regular can be substituted)
Place all ingrediants except flour, oil & vinegar in crockpot; stir well. Cover and cook on low 8 - 10 hours. Remove cover and turn to High for last hour to reduce moisture.
Before removing sauce from pot, stir together flour, oil & vinegar. Stir quickly into pot. Allow to cool.
Pour cooled sauce into blender 3 cups at a time, cover and blend until smooth.
Blend all of contents for smooth sauce, or leave some out of blending and then stir into the blended portion to make a semi smooth sauce.
For more slow cooking recipes or to take part and add your own head on over to Diary of A Stay At Home Mom.
UPDATE: to those of you who asked, yes this recipe is very freezeable. I usually froze it in 2 cup containers. I'm not a canner but I'm sure it cans up nicely too!