Hot Sauce Recipe

tomatios (the small green tomatos - chopped; we use a large bag of them)
cilantro (about 1/2 Cup finely chopped)
lime (juice of 1/2)
red onion (1 finely chopped)
garlic (2 cloves pressed or very finely chopped)
salt, pepper and cumin to taste
jalapenos as desired (finely chopped, remove the seeds for less hot)

Add all ingredients to a food processor and process until you reach the desired consistancy. Jalapenos can be added for extra kick. If you want it really hot use the jalapeno seeds too, if not remove them before chopping. I have friends that add jalapenos and chippolte peppers - now that is really hot. Good luck. Let us know what works best for you.

To make a hot/spicy salsa, you need to start with fresh jalapenos with veins. They are the hottest jalapenos. I take a couple of veiny jalapenos, one can of whole tomatoes, a quarter of a small onion, 1/2 teaspoon garlic powder, teaspoon or so of salt, fresh lime juice and put them all in the blender. Yummy. My sister adds to this a fresh red tomatoe and three tomatillo tomatoes (green) and a handful of cilantro. Before you stick it in the blender, boil the tomatoes and jalapenos, drain and then put them all in the blender with all the other goodies.

The recipe my husband came up with is great and you can spice it up if you like.

2 cans of whole peeled Tomatoes
1 can Rotel (we use mild but you might like the original it is more spicy)
1/2 medium Yellow Onion
1/4-1/3 bundle of cilantro
Salt and Pepper to taste

Adding Jalapenos would spice it up also.

We use our Kitchenaid elec chopper and chop tomatoes and rotel to desired texture and then chop cilantro and onion the same way. Then mix everything in a bowl and refrigerate so flavors can blend.

Simple Pico de Gallo recipe...

1 medium whole tomato chopped
1 medium whole onion(white or yellow) chopped
1 sm. can of tomato sauce (if you wanted it with more juice)
1-2 limes-(juiced)
1 handful of cilantro chopped(to taste)
1-2 tsp. of vinegar(to taste)
1-2 jalapeños-with or without seeds (add more if you want it to be hotter)
Salt and pepper to taste

Mix it and let sit for a couple of hours to blend flavors well.
This recipe you can add it to chips or on Rotisserie chicken(delicious)
Play with the recipe for your taste buds.

Simple but perfect.....
1 can of mexican style tomatoes (del monte)
1 can of rotel
1 small can of tomatoe sauce
1 small onion
1 -2 fresh jalapeno peppers (depending on the pepper)

put everything in the blender and blend to the consistency you prefer, chunky to puree....i usually quarter the onion and cut the tips off the peppers and cut them in half but put seeds and all in the blender.

1 medium yellow onion chopped
2 garlic cloves
2 chipotles in adobo sauce (or more for increased spice)
1 14 oz can fire roasted tomatoes - organic section
1 28 oz can diced tomatoes
2 roma tomatoes diced and set aside
1 bunch of cilantro (1 cup chopped)
1 lime

-Brown the onion and garlic (set aside some onion if you like raw onion taste.) Blend in blender or food processor - onion and garlic, can of fire roasted tomatoes, can of diced tomatoes and chipotles in adobo sauce. Pour into bowl. Stir in diced fresh tomatoes, lime juice, cilantro and kosher salt (and fresh onion if you set that aside.)
And of course all this can be increased or decreased according to taste. :)
I have to give credit to my good friend Teresa for the recipe.
Enjoy!!
L.

3 cans whole tomatoes (cheaper the better they have more juice)
3 anaheim peppers
2 yellow peppers (not banana peppers)
3-4 jalepenos
1/2 yellow onion
1-2 tbsp. cummin (ground)
garlic salt to taste
salt and pepper to taste

put in a blender to more of a sauce or blend only the tomatoes &chop peppers and onion for more of a chunky salsa. Favorite of our family and friends for years! Good luck

K. M.

I just mix 1 large can of diced tomatoes (or 2 small ones) with a medium onion, 1/2 bunch of cilantro, 1 TBS of garlic powder, 1 TBS of onion powder and jalapenos to taste (I use the jar variety). Blend (in blender) until desired consistancy. Then refrigerate for a few hours. It has a very fresh taste to it!! Good luck

My husband also loves Hot and spicy. I used to work in a Mexican restraunt and this is the recipe they used.

3 cans of Mexican sytle stewed tomatoes
1 bunch of calantro
3 jalapenoes
2 serrono peppers
and depending on your tastes lemon juice and garlic salt.

It is great and I have several people who love it and always asking me when I am going to make more. lol Hope this helps.

Hi! This is a super easy recipe.

1 14oz. can petite diced tomatoes
1/2 cup canned/pickled jalapeños
1/2 bunch parboiled cilantro-dip in and out of boiling water VERY quickly to avoid cooking it.
Put all ingredients in a blender, pulse until all well mixed. Stir in salt to taste.
HINT: If you can find lemon-salt at a grocery store, it really brings out the flavors.

1 can Del Monte Stewed Tomatoes Original Recipe
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. chili powder
1/4 tsp. ground cumin
halepenos to taste

Put all in a blender and mix. I usually double this recipe because it goes fast. Refrigerate and it is always better the next day.

Enjoy!

My favorite recipe is as follows:
8-12 roma tomatoes
4-8 serranos or jalepenos, depends on how much heat you want
1 bunch cilantro
1-2 limes, juiced
Olive oil
Heat a cast iron skillet, works best because of even heating but any large sautee pan will do, to hot add about 1/3 cup olive oil. Add the tomatoes and peppers, put a lid on the pan. Cook until everything is charred. Pour into a food processor, or blender, add all ingredients and blend till smooth. It is wonderful. You can use the same recipe and not cook it, just throw everything in raw and blend it up.
Happy cooking
EEvans

Hi S.,
This recipe is one of my family's favorite.
3-4 Jalapeno Peppers
2-3 Serrano Peppers, (to give it that extra bite)
1 large can of diced tomatoes
2 garlic cloves
1 handful of cilantro
salt to taste

You can either boil the peppers for five minutes or roast them. If you roast the peppers make sure that you put them in a plastic bag so that they can sweat. This makes it easier to peal the skins off. Blend all the ingredients to desired thickness. You can add a little of the boiled water if to thick.

For a milder version, remove seeds. I hope you like it!
N.

I love this recipe - -

1-2 jalapenos
1-2 cloves of garlic
3-4 green onions
1/4 cup cilantro
1 lb. can whole tomatoes
1 tsp ground cumin
salt to taste (lawry's seasoned salt is best)
white pepper to taste

Put everything into blender. Blend to consistency you want. Keeps for 1-2 weeks in fridge.

The one I have used for years is a simple one and can be adapted to make as much as you want.

Place in a blender:

1 can whole tomatoes
1 or 2 whole pickled jalapenos (leave the seeds in but taste for hotness to decide how many)
1/4 of a small onion
1 or 2 cloves garlic
dash of cumin (optional)
dash of salt (optional)

pulse until well blended.

Since everything comes from a can except the onion and garlic, what is not eaten right away will keep in the fridge.

For more of a pico (fresh) type salsa, finely chop:

6 roma tomatoes (be sure to catch the juice!)
2 fresh jalapenos
1/2 small onion (more if to taste)
1/4 to 1/2 bell pepper (seeded)
a good handful of cilantro
dash of salt

I don't deseed anything but the bell pepper but you can if you want. The seeds and the white part of the jalapenos are what contain the heat. This is also adaptable to suit many tastes. When making pico for family gatherings, I always make 2 batches. In one batch, I leave out the jalapenos and the cilantro gives it just enough spice for the kids or those with unadventurous palates. Leftovers will not keep for long but are excellent mixed in scrambled eggs. What is left can also be cooked to increase storage time but cooking will alter the flavor.

Hot Sauce

14.5 oz. can of Stewed Tomatoes (original recipe)
1/4 - 1/2 cup of red or white onion (adjust to your taste)
1 or 2 green jalapenos (I normally leave about a dozen or so seeds in for heat – adjust for your own taste)
1 clove garlic (that’s one of the pinkie-tip sized pieces, not the entire pod as a friend once used!)
2 tsp. dried or fresh Cilantro (fresh is best for biggest flavor burst)
1 tsp. salt
Juice from half of a small lime

Put this all into a food processor or blender and process until desired chunkiness.

I use a food processor, but a blender will work OK, just be careful to not completely pulverize the sauce into nothing but liquid unless that’s how you want it. The salt and the fresh lime seem to be the important ingredients. Go figure.

Great with tortilla chips. Also very good on eggs, meat or just about anything.

get 3 or 4 jalepeno's depending on how hot you want it to be and fill up a pot with water and drop your jalepeno's in the pot. Cook them until they turn a darker green color, then in your blender take 1 can of diced tomatoes and put your cooked jalepeno's in the blender pulse it until chunkiness desired or smoothness desire.I always do mine a bit chunky bc i like chunky salsa, anyways add sea salt, garlic, onion to taste. It turns out wonderful. Its really easy and teh longest part is actually cooking the peppers. good luck!

Here's a semi-homemade recipe that I like. You'll have to wing it on the measurements...

1 can stewed tomatoes
1 can mexican stewed tomatoes
1 can rotel

then add fresh:
green onions (start with 3, use the whole thing)
garlic (i probably put in 3 cloves)
cilantro (1/4-1/2 a bunch)
jalepeno (depends on your taste, the tomatoes make make it spicy enough)

also:
vinegar (a couple of tsps. makes it last longer)
salt
squeeze of lime
cumin

I process it all in the blender until just chopped. Thick and creamy....

K.

Try
1 can of diced tomatoes (I use the petite diced)
1 can of rotel (you can use the hotter one if you want)
onion and cilantro to taste
lime juice

You can blend or chop the veggies as you desire. I like it really chunky, but not everyone does. The more you blend it of course the thiner and finer it gets.

Enjoy!

Hi there. I have EXCELLENT hot sauce recipe my kids and husband love it. Yes my kids love hot things.

here is the recipe

1 big can of whole tomatoes (drained 1/2 way)
1 small can of tomatoe sause
2 Serano peppers
2 tablespoons of garlic

just blend all together and it's great...

Ours are easy but really good. My husband likes things really hot, so be careful if you try his!
Here's mine:
2 cans "original" rotel
3 jalapenos, seeded
onion, cilantro, garlic salt to taste
the juice of 1/2 a lime
Blend in a blender and refridgerate

Here's his:
2 cans "extra hot" rotel
6 habanero peppers, not seeded (he just cuts the stems off)
3 jalapenos, seeded
onion, cilantro, garlic salt to taste
juice of 1/2 a lime
Blend and refridgerate

Hope you like them!

I have been making this for years...

1 large can whole tomatoes(drained)
1-2 roma tomatoes, quartered
2 jalepenos(diced) you can take out seeds if you want
1/2 medium yellow onion
1/2 cup cilantro
1 TBSP minced garlic ( the kind in the jar)
salt to taste

Everything can be adjusted to taste...
Throw everything in the blender, and pulse until desired consistency.