MEXICAN HOT PEPPER SAUCE
This is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working at the pyramid site near Mexico City. Being the great cook he was he came back with some exceptionally good recipes, this one being one of my favorites. Having been Metric for so many years I am going with 32 ounces in the pickle jar size. Original recipe calls for two # 3 cans of tomatoes - since the converter varies for the number three can I am inclined to with the #3 can being equivalent to four cups. More tomatoes can be used if one so desires. Have wonderful memories of that long ago outdoor breakfast served in a a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to give those scrambled eggs a breakfast to remember! Great over eggs, on chicken wings, if you love hot sauce you'll be wanting to make this one!
Provided by Gerry
Categories Low Protein
Time 10m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 6
Steps:
- Put ingredients through blender and put in sterilized bottles.
- Refrigerate.
- Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
Nutrition Facts : Calories 35.9, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.7, Fiber 2.4, Sugar 4.3, Protein 1.7
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