Mexican style hot sauce

Yield: 1 Servings

Measure Ingredient
28 ounces Canned whole tomatoes
6 ounces Canned tomato paste
3 \N Whole green onions; finely chopped
½ medium Bell pepper; diced
4 \N 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

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

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