Hot sauce #2

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.



TIME INCLUDES OVERNIGHT REFRIG. From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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