|
| | Vegetable Hot Sauce
20 jalapeno peppers
5 small tomatoes, finely chopped
2 small onions, finely chopped
3 cloves garlic, minced
Place peppers and water to cover in a small saucepan; cover and bring to a boil. Cook 5 minutes; drain and cool. Remove seeds from peppers, and finely chop peppers.
Combine chopped peppers, tomatoes, onion and garlic; mix well. Cover and refrigerate overnight to blend flavors. Stir sauce well before serving. Yield: about 3 cups
Vegetable Hot sauce can be refrigerated up to 2 weeks
|
|
