click this link here now I love Mexican food. And hot sauce. Anything spicy, really. And usually, the spicier the better. I’ve been saying for quite some time now that I want to make hot sauce (salsa) at home, because I pretty much hate all the store-bought versions. My mom, however, makes the http://www.latracciabianca.it/?kompaniya=broker-opzioni-binarie-che-da-bonus&9b5=83 best hot sauce on the planet and I know I won’t be able to make it as good as hers, which is a tragedy in itself. But, when this round of the recipe swap came up and I saw this homemade salsa on Angie’s blog, Coffee and Cannolis, I decided it was time to give it a try!
opzioni binarie volumi With the exception of me over-filling my food processor and spilling the contents all over my counter when I turned it on, this was super-duper easy to make. Dump in all the ingredients (in two batches, perhaps) and blend. Easy peasy. It looks a lot like my mom’s and like what you would find in a good ol’ Mexican restaurant, and it tastes pretty close too. Well, not like my mom’s, but I wasn’t counting too much on that happening – ever. Ha! My jalapeno was a mild one, so the initial batch was a little too tomato-y for me, but that was just the luck of the draw with the pepper. The addition of another helped out with that! Overall this hot sauce has a great flavor and I’m so glad that I decided to make it. J liked it, too, even before adding the additional pepper! So, if you have any desire whatsoever to have restaurant-style hot sauce, I suggest you make this asap! And, keep in mind that it makes a fairly large amount, so if you don’t eat hot sauce often you may want to cut the recipe in half.
- 1 28-oz can whole tomatoes with juice
- 2 10-oz. cans diced tomatoes with green chiles
- ¼ cups chopped onion
- 1 clove minced garlic
- 1 whole jalapeno*, quartered and sliced thin (I kept the seeds in – you can remove if you want)
- ¼ teaspoons sugar
- ¼ teaspoons salt
- ¼ teaspoons ground cumin
- ½ cups cilantro (more to taste)
- ½ whole lime juice
- Combine all the ingredients in a blender or food processor – in batches if necessary. Pulse until you get the salsa to the consistency you’d like. (If doing in batches, combine together in a large bowl.)
- Refrigerate salsa for at least an hour then serve with chips, tacos, or any other dish you like hot sauce on!