"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bruce's Hot Sauce Recipe

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This recipe for Bruce's Hot Sauce, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bruce Grantham
Added: Thursday, October 6, 2005


1. Two (2) cans of diced tomatoes (any brand)
2. One (1) can of rotel tomatoes (regular, mild, Mexican, your choice)
3. One (1) fresh chopped sweet onions (1015íS or Vidalia if you can get them)
4. one (1) to two (2) teaspoons of minced garlic from a jar.
5. One (1) cup or so of fresh chopped cilantro
6. The juice from one (1) or two (2) lemons or limes (depending on size)(you can have one of each).
7. Several table spoons of white vinegar (to taste)..
8. Salt and pepper (to taste).

I just started making this by trial and error. I have never measured anything; just kind of threw it all together. The ingredients are listed above with approximate measurements. A little more here, a little less there, it's all a matter of preference.

You could add fresh jalapeno (brown whole jalapeno in skillet, I then remove the seeds and chop it up. Sometimes I buy the diced tomatoes that already have the jalapenos in them in lieu of the fresh jalapenos. I have also made this with no jalapenos. It all depends on how hot you want the salsa).

Mix all the ingredients together. It's good right away but better if you let in sit awhile. Refrigerate.





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