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Mexican Style Hot Sauce

spice, condiments

1 can (28 oz) whole tomatoes
1 can (6 oz) tomato paste
3 to 4 green onions, finely
1 chopped
1/2 medium bell pepper, diced
4 jalapeno peppers from a can
1 or bottle, finely chopped
1 (use gloves!)
3 tablespoon juice from jalapeno
1 can/bottle
1/2 oz tabasco sauce
1 tablespoon crushed red pepper
3/4 cup cold water

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. You must use glass because the acid in the peppers will react with metal or plastic. 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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 6 cups

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