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"This is exactly what I do with many of my tomatoes (I peel and chop others), except that I don't bother coring them. I throw them in the pot still frozen, then run things through a food mill to remove skins and other undesired parts. My small-ish hot peppers (aji amarillo) also goes into a ziplock whole, they're still easy to chop when frozen. ..."
"This is the real McCoy. It turns out that it's identical to a recipe in "Three Guys from Miami Cook Cuban," as I discovered when I found this when I couldn't find my book temporarily. I made it for our Christmas dinner and we had no leftovers. It's VERY important not to overcook the yuca or it gets very mushy. I also don't bother with the brow..."
"Very delicious - best with fresh heirloom tomatoes straight from the yard. I added a dash each of red wine vinegar and worcestershire sauce for a little more zip. I also used cayenne pepper in lieu of red pepper flakes. I don't usually have celery or garlic salt around, so I substituted regular salt and garlic powder, which worked fine. I also..."
"Thanks for the great recipe. I pureed the carrots, onions, celery and some garlic and sweated these in olive oil before adding the remaining ingredients (I keep bags of this pureed mixture in my freezer to use as a soup base - it's easier to do a bunch at a time than in small batches every time I make soup). And I used some Brazilian bouillon c..."
"Very good recipe, but I would recommend cutting back on the cinnamon to about 1/4 tsp. The amount called for in the recipe overpowers the dish."