Three-Corn Tamales with Leftwich's Lick-the-Bowl Picante Sauce 10 lbs. Roma tomatoes, peeled, seeded, and roughly chopped 10 cloves garlic, minced 1 large yellow onion, chopped 10-15 jalapeno, chopped (including seeds and core) 1 habenero, minced 2-4 t. salt 1/2 C. vinegar 1/4 C. lemon juice Simmer tomatoes and garlic together, adding other ingredients after about 30 minutes. Simmer until reduced to a thick sauce. Use a portable mixer in the pot to blend the sauce together into a consistent texture near the end of the simmer. This recipe should can safely in a water bath canner, but I can't guarantee it for any particular batch without pH testing (should be in the 4.3-4.5 range). Tamales: The tamales were based on these recipes, with some variations (all butter instead of lard, minced green onion and jalapenos worked into the tamale dough, and the addition of roasted corn as a filling): http://www.gourmetsleuth.com/masa.htm http://www.gourmetsleuth.com/cheesechiletamales.htm :: zombiechow main ::