Carrots, celery, garlic, red/yellow/green peppers, red & white onions, poblano, jalepeno, serrano, and Chile de Abol were finely chopped. All veggies were gathered from local markets.

Roasted jitomates which have been marinated with EVOO and garlic salt in a Zip Lock for 10-15 minutes, were baked for 35-45 minutes. They end up in a pulsed blender.

This is what all the finely chopped veggies look like as they are softened for about 10 minutes in garlic and EVOO.

Using 1 kg (2.2 pounds) of carne molida (ground sirloin) and some eggs, pan molida (bread crumbs), and Worcestershire, and garlic salt, I made up 25 albondigas (meatballs). I actually had enough extra meat for 3 grande hamburgers, which I froze for later. These will bake for 15-18 minutes.

Ahhhh.....the finished product. "Diablo Marinara Sauce con Albóndigas con Pasta" With a fantastic salad, by Sharon, and cerveza by Pedro, the meal was a success. Email me for the detailed recipe.

Bon Appetit!