I love Mexican food!
That's it. I love Mexican food!
This week I've been craving the hot sauce I've made for years. In looking up that recipe, I ran onto another I wanted to try. They're both easy.
(This makes a quart--enough to share with others. Although it's called hot sauce, it really reminds me of thin salsa.)
2 28-oz cans tomatoes, drain one can and discard juice
8 jalapeno peppers (I always use pickled peppers. Insert tongue twister here.)
4 cloves garlic
1 1/2 Tbs vinegar
4 Tbs oil
1 tsp salt
Place 1 can of tomatoes with liquid in blender with remaining ingredients, reserving the 1 can drained tomatoes. Blend for about 6 seconds. Place drained tomatoes in blender, and blend for 2-3 seconds more. Be careful not to overblend. Store in refrigerator.
(I made this one today. It's amazing that these few ingredients combine to make a wonderful garnish or dip!)
4 ripe fresh tomatoes, diced
1 medium onion, finely chopped
4 (or less) small jalapeno peppers, finely chopped (I used sliced pickled ones from a jar; about 2 Tbs' worth.)
4 cloves of garlic, minced
1/2 tsp salt
1/4 cup vinegar
Mix and refrigerate. Will keep for several days. This makes about 1 1/2 cups of salsa.
I cooked crumbled hamburger meat today, seasoned with salt and pepper. Put it into a tortilla with some shredded cheese and brown rice. Topped it all with this salsa. It was yummy!