Thursday, Dec 20 2007

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Mexican Hot Sauce

Ingredients

3 large tomatoes peeled & chopped
1 onion chopped fine
2 tsp. garlic crushed
1 tsp. dry mustard powder
2 whole red chillies broken
1 tsp. chilli powder
1 tsp. curry powder or hot chilli sauce
1 tsp. sugar
2 tbsp. tomato ketchup
1 tbsp. vinegar
1 tbsp. oil
1/2 cup water
salt to taste

Method

1. Heat oil, add garlic, onions and fry till tender.
2. Add all other ingredients and simmer covered till tomatoes are cooked.
3. Add water and boil further 2-3 minutes.
4. Blend the mixture and pass through a sieve.
5. Use as required in other recipes eg. enchiladas.

Note: DO NOT add water if desired to store. Add 1 more tbsp. of vinegar. Add water just before using.

Making time: 30 minutes
Makes: 2 1/2 to 3 cups (excluding water)
Shelflife: 8-10 days (refrigerated)

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Mexican Dishes Index