Prep 10 mins
Cook 0 mins
This is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working at the pyramid site near Mexico City. Being the great cook he was he came back with some exceptionally good recipes, this one being one of my favorites. Having been Metric for so many years I am going with 32 ounces in the pickle jar size. Original recipe calls for two # 3 cans of tomatoes - since the converter varies for the number three can I am inclined to with the #3 can being equivalent to four cups. More tomatoes can be used if one so desires. Have wonderful memories of that long ago outdoor breakfast served in a a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to give those scrambled eggs a breakfast to remember! Great over eggs, on chicken wings, if you love hot sauce you'll be wanting to make this one!
- 1 (32 ounce) jar chili peppers, cartitoes (pickled yellow peppers, use brine)
- 1 (32 ounce) jar hot pickled banana peppers (use brine)
- 1 (4 ounce) can jalapeno peppers (drained)
- 2 medium onions
- 2 garlic cloves
- 2 (32 ounce) cans plum tomatoes
- Put ingredients through blender and put in sterilized bottles.
- Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
Nice! I made a half-recipe and took to a bbq potluck. I left it a little chunky and we used it as a dip for chips as well as on grilled meat. It went quick! Some found it a little too spicy, but I thought it was good. Glad to have found a large-batch recipe for salsa. I saved enough left for a breakfast of huevos rancheros and that was good too.