mexican hot sauce
- Categories
- Bawarch3
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Tomatoes peeled & chopped |
| 1 | Onion chopped fine |
| 2 teaspoons | Garlic crushed |
| 1 teaspoon | Dry mustard powder |
| 2 | Whole red chillies broken |
| 1 teaspoon | Chilli powder |
| 1 teaspoon | Curry powder or hot chilli sauce |
| 1 teaspoon | Sugar |
| 2 tablespoons | Tomato ketchup |
| 1 tablespoon | Vinegar |
| 1 tablespoon | Oil |
| ½ cup | Water |
| Salt to taste |
Heat oil, add garlic, onions and fry till tender.
Add all other ingredients and simmer covered till tomatoes are cooked.
Add water and boil further 2-3 minutes.
Blend the mixture and pass through a sieve.
Use as required in other recipes eg. enchiladas.
Note: DO NOT add water if desired to store. Add 1 more tablespoon of vinegar. Add water just before using.
Making time: 30 minutes
Makes: 2½ to 3 cups (excluding water) Shelflife: 8-10 days (refrigerated) Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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