Mexican hot sauce

Yield: 1 servings

Measure Ingredient
3 larges Tomatoes peeled & chopped
1 \N Onion chopped fine
2 teaspoons Garlic crushed
1 teaspoon Dry mustard powder
2 \N 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
\N \N 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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