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Saturday, January 14, 2012

Hot Stuff!

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!


  1. I remember you making this. I use to make it a lot too. It was sooo yummy! And the touch of vinegar gives it a nice zip!!! I think I'll make it tomorrow for the Texans' game...YUM

  2. I KNOW YOU!!!

    Would you mind emailing me at That way I can reply and reveal myself! Ha!

  3. I had the pleasure of tasting (actually devouring quite a few taco chips laden with this yummy concoction) this devine salsa at Girl's Game Night last night. You must try it, it is not too spicy, just right. Of course, you can tell by the graciousness of the Hostess it was made with love.