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Print this Recipe    Hot 03

HOT SAUCE

3 to 6 jalapeno peppers
1 medium onion, cut into chunks
1 can Mexican stew tomatoes
1 can stew tomatoes
1/2 tsp. salt
2 Tbsp. cilantro (spice)

Put jalapeno pepper with tops removed and split down the middle in
saucepan with chunked up onions and a little water to just barely
cover. Cook until tender (onions) and water almost gone. Put this
in blender, then add 1 can stew tomatoes with cilantro and salt.
Blend-pulse this up together. Do not liquefy; want this chunky.
Taste, then add other can tomatoes and pulse. Taste. Refrigerate.

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