Mexican hot sauce

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.

Similar recipes