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    Sauce: Mexican Hot Sauce


    Source of Recipe


    www.absoluterecipes.com

    List of Ingredients




    3 to 6 jalapeno peppers
    1 medium onion, cut into chunks
    1 can Mexican stewed tomatoes (no salt added)
    1 can stewed tomatoes (no salt added)
    2 Tbsp. cilantro, chopped

    Recipe



    Put jalapeno pepper with tops removed and split down the middle in saucepan with chunked up onions and a little water to just barely cover. Cook until tender (onions) and water almost gone. Put this in blender, then add 1 can stew tomatoes with cilantro. Blend-pulse this up together. Do not liquefy; want this chunky.
    Taste, then add other can tomatoes and pulse. Taste. Refrigerate.

    (Arlene’s note: if you can’t find Mexican stewed tomatoes in the no-salt-added variety—and I usually can’t— just add in some oregano, cumin, and possibly some garlic powder and chile powder).

 

 

 

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