Like most of my recipes, this was developed over time with trial and error. I was going for spicy with lots of flavor, not just heat. I found that Jalapenos were one of the secrets because they are very flavorful. Using more or less than I show below changes the heat, I also will remove the seeds if I don’t it want it too hot. I also use WAY MORE GARLIC than others, but no one has ever complained and people seem to love the flavor. I use diced and crushed tomatoes because I like the texture to be just a little rustic. The honey is a key to cut the acidity of the tomatoes and the Worcestershire is a great add to almost any savory dish.
2 tbs Olive Oil
1 large onion finely diced
15-20 Garlic cloves, minced
2 cans (28 oz each) crushed tomatoes
1 can (14 oz) diced tomatoes
1 can tomato paste
2 Jalapeno peppers, finely diced (seeds and spines removed for less heat)
1 small bunch Italian parsley leaves chopped fine
1 tbs crushed red pepper flakes
1 tbs dried oregano
a good drizzle of honey
Juice from 1/2 small lemon (add some zest if so inclined)
6-10 shakes of Worcestershire sauce
Salt & Pepper
Heat a pot to med-high, then heat olive oil
Add onions with a good amount of salt and some pepper and saute for 5 minutes
Add peppers and some more salt & pepper for another 5 minutes
Add garlic and continue to saute stirring often for another 3-5 minutes
Add all tomato products plus a little water (1/2 cup or so) and mix together
Add everything else, mix together and bring to a slow boil
Once it boils turn to low heat and let simmer as long as you can. Taste after a while to see if you need more salt. Also check for more honey if it is bitter at all. If possible I like to cook it the evening before, refrigerate overnight, then slow cook it again for 6-8 hours the next day.
Bakers Be Gone 