Hot Sauce, aka "chile," aka "salsa"
		My Hispanic friend April taught me how to make this - it's the "real enchilada." It takes like real hot sauce from a real Mexican food restaurant - not that sissy stuff people make at home (that's pico de gallo, folks!) This takes some time & it stinks up your kitchen, but it's sooooo worth it. Ingredients: 1 large can whole tomatoes 5 medium jalapenos (more or less to taste) Salt (regular table salt or seasoned salt) Garlic (I use the minced kind in the jar, but garlic powder is good too) Optional: lime juice to taste.              crushed red pepper to taste To Do: Start a big pot of water boiling. While it's warming up, wash the peppers & cut the stems off. (I always taste the stem part so I'll know how hot the peppers are - if they're really hot, I only use 2 or 3. If they're weenies, I'll use them all.) Throw all the peppers in the boiling water & "boil the shit out of them" (hey, I'm just passing along the recipe like it was given to me.) CAUTION: Boil them COVERED and check the water FREQUENTLY. Otherwise, you'll get the pepper "steam" all in your kitchen & it makes you choke. Seriously, boil them until the peppers get mushy (like you can squish them flat with a fork). They should turn an olive-green color on the outside. Once they're sufficiently boiled, put half of them in the blender with half your can of tomatoes (start small - you can always add more peppers). Pulse your blender 3-4 times till it gets soupy. Taste. Keep adding peppers & tomatoes until it's as hot as you'd like it. When you finally have it right, add garlic, lime juice, and crushed red pepper. Muy bueno!! Home         Back to Recipes          Email Me