Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-oz) crushed tomatoes |
| 2 cups | Water |
| 2 tablespoons | Distilled vinegar |
| 2 tablespoons | Crushed red pepper |
| 1 tablespoon | Salt |
| 1 tablespoon | Granulated garlic |
| 1 teaspoon | Granulated onion |
| ¼ teaspoon | Black pepper |
| 1 tablespoon | Cayenne pepper |
Blend all ingredients together with a wire whisk. Refrigerate overnight.
Flavors must be allowed to blend before serving. This sauce will keep for a week. Serve with tortilla chips or as an accompaniment to other dishes.
LA BOLA
EASY QUINCY, DENVER
TIME INCLUDES OVERNIGHT REFRIG. From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .