Ingredients Weight Measure
Vegetable oil 4 Tbsp.
Garlic cloves, crushed 3 ea.
Butter or margarine 1 Tbsp.
Onion, chopped 1 qt.
Whole, fresh tomatoes 1 qt.
Canned tomato sauce 1 pt.
Green peppers, sliced 1 qt.
Bay leaves 6ea.
Salt 2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Leaf oregano, dried 1 Tbsp.
Spanish paprika 1 tsp.
Cumin seeds 1 tsp.
Curry powder 1 tsp.
Dry white wine 1 pt.
Beer 1 pt.


  1. Mix oil and crushed garlic. In large rondo, heat oil-garlic mixture with butter; sauté onion lightly.
  2. Add whole fresh tomatoes and tomato sauce; bring to a boil. Mix in green pepper slices, bay leaves, salt, TABASCO® Sauce, oregano, paprika, cumin seeds and curry powder. Return to a boil.
  3. Add wine and beer. Reduce heat; simmer about 20 minutes. (Tomatoes should stay whole.)
  4. Grind or purée half of sauce and strain through a china cap. Reserve remaining half of sauce.

Yield: 1 gallon