Hot Pepper Steak Marinade - cooking recipe

Ingredients

10 jalapeno peppers
5 fresh cayenne peppers
1 green bell pepper
2 banana peppers
4 roma tomatoes
2 garlic cloves
1 tablespoon creole seasoning
1/2 cup vinegar
1 cup water
1/2 lime, juice of
1 cup sugar, packed brown
1/4 cup granulated sugar
1/4 cup soy sauce
6 ounces tomato paste

Preparation

Roast jalapeno, cayenne, green pepper, and banana peppers (oven roasted method or on the grill. I do both and then wrap them in in foil and put them in a brown paper bag to sweat). They are roasted enough when the skins start to pucker all over and blacken!
Peel and deseed roasted peppers, wearing plastic gloves.
Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.
In a food processor, process tomatoes and garlic until they're almost smooth.
In a medium pot, combine pepper mixture and all other ingredients.
Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).
Let cool and pour into air tight storage containers.
A little mix goes a long way, but the marinade keeps well in the fridge for a good long time, so this 3 cup batch is likely to last a while.
If you are planning to use this for venison, add some Italian dressing to the mix!