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    El Paso Red Sauce


    Source of Recipe


    Aunt Saunny

    1 large can whole tomatoes
    1 small can whole chile peppers
    4 to 6 jalapeno peppers
    1 onion, chopped
    1 tablespoon vinegar
    1 tablespoon vegetable or olive oil
    2 cloves garlic, minced

    Pulse a few times in a blender or chop by hand. Let stand several hours at room temperature, then refrigerate in a glass jar. This red sauce improves with age.
 

 

 

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