Title: Mexican Style Hot Sauce
Categories: Sauce
Yield: 24 Servings

1 cn (28-oz) whole tomatoes
1 cn (6-oz) tomato paste
3 -(up to)
4 Onions; finely chopped
1/2 md Bell pepper; diced
4 Jalapeno peppers from a can
-or bottle; finely chopped
-(use gloves!)
3 tb Juice from Jalapeno
-can/bottle
1/2 oz Tabasco sauce
1 tb Crushed red pepper
3/4 c 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 3/4 cup water, especially if using FRESH tomatoes.

4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper
and/or tabasco. JLobdell@doc.gov

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.