Mexican hot sauce
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.