Mexican Hot Sauce. Barb's adaptation from a Moosewood Cookbook recipe. 1
cup chopped onion. 1 cup chopped green pepper. 2 cloves crushed garlic.
Mexican Hot Sauce Barb’s adaptation from a Moosewood Cookbook recipe 1 cup chopped onion 1 cup chopped green pepper 2 cloves crushed garlic 1 banana pepper 4 cups chopped tomatoes 1 t. salt 1 t. cumin 1⁄4 t. ground coriander 2t. dry red wine 1⁄4 - 1⁄2 t. cayenne 1⁄4 t. black pepper 1⁄2 t. chili powder 2 t. olive oil Sauté onions and garlic in olive oil with 1⁄2 t. salt until onion is clear. Add spices, tomatoes, wine and remaining salt. Cover and simmer 1⁄2 hour or longer. The thickness of the sauce will depend on what kind of tomatoes you are using. This sauce can be left chunky or you can puree all or part of it.
