Family House Chili

Family house chili 14.5oz can of tomatoes 14.5oz of water Half a bunch of cilantro 3 cloves garlic 3 fresh habaneros 6 dried habaneros 3 fresh jalapeños 3 fresh serranos 3 wax/yellow peppers Large pinch of salt Large pinch of cracked pepper Start by heating up a cast iron or pan on medium. Toast/brown the peppers and garlic to a desired crisp. Turn the peppers often to not over cook. Toss half the tomatoes in the blender first, then all the other ingredients. Top with the rest of the tomatoes and water. Pulse the ingredients to a desired consistency. Note the flavors and heat level will increase in the following days. Do not add more peppers now for for more heat. Keep refrigerated. Note that this is a base recipe. At the time of recording, we did not have wax/yellow peppers available. Less habaneros can be used, or MORE. Find your desired heat level over time, and fresh ingredients can have variable heat.