I'm familiar with the shot and the years of conflict. But I didn't realize that's what it was referring to initially. Sometimes it takes some help for people to piece it together.
A classic home-made/canned chili sauce. It goes into any hearty sauce that's tomato based (some that aren't), tacos, eggs, and a bunch more in probably forgetting.
Just adds a nice sweetness and complexity from the peppers etc.
I make an onion pasta sauce in a Dutch oven the same size. If it's just onions (sliced as like 3 cm x 1 cm slices) I can fill the pot, and it's pretty much half the volume or less when fully cooked. But it is like an all day cook to essentially make an onion pasta.
I haven't tried it, although I just made a gumbo yesterday, should have saved some. Is it good? It seems like it would be. Does it still have that slimyness when it's fried?
I'm familiar with the shot and the years of conflict. But I didn't realize that's what it was referring to initially. Sometimes it takes some help for people to piece it together.