Recipe - Mexican Style Hot Sauce

28 ounce Canned whole tomatoes
6 ounce Canned tomato paste
3 Whole green onions; finely
chopped
One half md Bell pepper; minced
4 Whole jalapeno; finely
chopped, (canned or
bottled)
3 tablespoon Juice from jalapeno bottle
One half ounce Tabasco sauce
1 tablespoon Crushed red pepper
Three fourths 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 Three fourths 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@airmail.net

Recipe by: ChileHeads List: T Factor Diet

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 17, 98