"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Mexican Hot Sauce Recipe

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This recipe for Mexican Hot Sauce, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie and Kyle Hardy
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon chopped can tomatoes
2 cups chopped onions
2 tablespoons minced garlic (dry)
2 or 3 tablespoons crushed red pepper
3 tablespoons salt
1/2 cup sugar
1/4 cup chopped jalapeņo peppers
3 cups white vinegar
3 small cans tomato paste

Directions:
Directions:
Mix all ingredients in large cooker. Bring to a boil then simmer 45 minutes to 1 hour stirring often. Put in clear hot jars and seal.

Number Of Servings:
Number Of Servings:
10 to 12 pints
Personal Notes:
Personal Notes:
Note from mom was that she uses a blender to chop vegetables. Ca food processor can be used to chop vegetable, and this makes a thinner sauce.

 

 

 

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