El fuerte hot sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 6 | larges | Ripe tomatoes; chopped |
| 20 | Dried guajillo or new mexico chiles seed; devein | |
| 20 | Dried de arbol or japones chiles | |
| 10 | mediums | Garlic cloves; peeled |
| 2 | cups | Red wine vinegar or other strong vinegar |
| Salt | ||
Directions
Bring water to a boil and add tomatoes, chiles, garlic, oregano and a cup of vinegar. Add salt. Cook uncovered for fifty minutes or until it become semithick. Add vinegar and adjust seasonings. Process in a blender or food processor. Strain.
Sterilize 6 to 8 small bottles, caps and a funnel. Fill hot jars with the sauce. Seal, cool to room temperature. Refrigerate.
Adapted for MM from Cuisine of th Water Gods by Patricia Quintana with Jack Bishop ISBN 0-671-74898-X
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 2, 1998