Southwestern Hot and Spicy Roasted Vegetables

Ingredients

• 4 medium 1 inch diced Idaho potatoes
• 2 medium 1 inch diced red onion
• 2 medium 1 inch diced yellow onion
• 3 1 inch diced Anaheim chili peppers
• 3 fine chopped red jalapeno peppers
• 3 fine chopped green jalapeno peppers
• 2 minced habanero peppers
• 1 1 inch diced red bell pepper
• 1 1 inch diced yellow bell pepper
• 3 medium 1 inch diced sweet potatoes
• 2 chayote squash cut in eighths
• 2 1 inch diced Nopales cactus pads
• 6 1 inch diced plum tomatoes
• 4 1 inch diced tomatillos
• 1 1/2 cups fresh corn kernels
• 20 cloves garlic halved
• 1/2 cup coarse chopped cilantro
• 1/2 cup coarse chopped flat leaf parsley
• 1 cup nut or other oil
• 1/2 cup tequila
• 2 tablespoons coarse kosher or sea salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon red pepper flakes
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano