Mexican Hot Sauce

by LolliP

SERVINGS

6 cups scale / convert

INGREDIENTS

1 can (1-3/4 lb.) whole tomatoes
1 can (6 oz.) tomato paste
3 to 4 scallions, finely chopped
1/2 md. bell pepper, diced
4 canned jalapeno peppers, finely chopped
3 tbsp. jalapeno juice from the can
1/2 oz. Tabasco sauce
1 tbsp. crushed red pepper
3/4 cup water

INSTRUCTIONS

Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces. Add all the other ingredients, blending well. Store in a glass container in the refrigerator, until ready for use. Can also be frozen.

CHEF COMMENTS

This is a good salsa-type dip for fresh veggies or tortilla chips, or use in any Mexican recipe. I like it spicy hot, but if you prefer a milder sauce (wimp) cut back on the Tabasco or the crushed red pepper or the jalapenos. It also freezes well.

TAGS

hotsauce, sauces add tags