Mexican style hot sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Canned whole tomatoes |
| 6 | ounces | Canned tomato paste |
| 3 | Whole green onions; finely chopped | |
| ½ | medium | Bell pepper; diced |
| 4 | Whole jalapeno; finely chopped, (canned or bottled) | |
| 3 | tablespoons | Juice from jalapeno bottle |
| ½ | ounce | Tabasco sauce |
| 1 | tablespoon | Crushed red pepper |
| ¾ | cup | Cold water |
Directions
1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces.
2. Add all the other ingredients, blending well. Store in a glass container in the refrigerator.
You must use glass because the acid in the peppers will react with metal or plastic. Makes about 6 cups. Serving size (for nutritional analysis purposes only!): 1 Tablespoon Nutritional analysis per serving: 4 calories, 0 cholesterol, 0 dietary fiber, 0 fat, 2 milligrams sodium My substitutions and alterations: 1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes.
Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious! 2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though.
3. Omit the ¾ cup water, especially if using FRESH tomatoes.
4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco.
Busted by Christopher E. Eaves <cea260@...> Recipe by: Chile-Heads List: T Factor Diet Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 17, 98