Mexican Hot Sauce:

Was asked in an email what recipe do I use when making hot sauce from scratch. My recipe comes from the  Moosewood Cookbook recipe. I put it in a juicing machine first. Then into a saucepan to simmer when cut for time.

1 cup chopped onion
1 cup chopped green pepper
2 cloves crushed garlic
1 banana pepper
4 cups chopped tomatoes
1 t. salt
1 t. cumin
1⁄4 t. ground coriander
2t. dry red wine
1⁄4 – 1⁄2 t. cayenne
1⁄4 t. black pepper
1⁄2 t. chili powder
2 t. olive oil
Sauté onions and garlic in olive oil with 1⁄2 t. salt until onion is clear. Add
spices, tomatoes, wine and remaining salt. Cover and simmer 1⁄2 hour or
longer. The thickness of the sauce will depend on what kind of tomatoes
you are using. This sauce can be left chunky or you can puree all or part of
it.

Enjoy

Murph

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