Mary Ann’s Hot Sauce

This is my Chris’ very favorite hot sauce!  His mom shared this recipe with me over 17 years ago and we have made it and shared it as gifts ever since.  The flavor is a mosaic of spicy and sweet–mix it with your favorite, salty tortilla chips or use it in your favorite enchiladas and ordinary become extraordinary!  Try it and see!

1 gallon cut up tomatoes (16 c. juice)
1 qt. cut up onions, quartered
12 large jalapeños (Remember: this could burn your hands and definitely your eyes, so be careful in handling!)
12-14 cloves of garlic (Remember: a clove is a section of the pod or bulb of garlic)
2 c. white vinegar
1/2 c. sugar
3/8 c. salt
1/2 c. oil (I use olive)
3 T. tobasco sauce (Chris likes the chipotle flavored tobasco.)

Purée tomatoes, onion, jalapeños and garlic in food processor.

In a large stock pot mix together the puréed blend with the rest of the ingredients. Cook on medium for about 1-3 hours (depending on how thick you like your hot sauce…we like ours thick).

Pour into hot pint jars and seal. Makes 11 pints. Tastes very similar to Albert’s Hot Sauce, but better we think! Get some tortilla chips and enjoy!

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8 corn tortillas, cut in 8 wedges each
12 eggs, slightly beaten
8 bacon slices
4 green onions, sliced thin
12 cherry tomatoes, cut in halves
2 fresh jalapenos, sliced with seeds removed
1 c. grated cheddar cheese

In a skillet, brown bacon, remove from pan and cut in small bits and set aside. Fry tortillas in bacon fat until crisp. Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with hot flour tortillas and refried beans. From “The Siesta Fiesta Cookbook” by Melanie.

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