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El Fuerte Hot Sauce

Yield: 6 Servings

Ingredients and directions for this recipe

4 c Water
6 lg Ripe tomatoes; chopped
20 Dried guajillo or new mexico
-chiles seed; devein
20 Dried de arbol or japones
-chiles
10 md Garlic cloves; peeled
2 c Red wine vinegar or other
-strong vinegar
Salt

Bring water to a boil and add tomatoes, chiles, garlic, oregano and a cup
of vinegar. Add salt. Cook uncovered for fifty minutes or until it become
semithick. Add vinegar and adjust seasonings. Process in a blender or food
processor. Strain.

Sterilize 6 to 8 small bottles, caps and a funnel. Fill hot jars with the
sauce. Seal, cool to room temperature. Refrigerate.

Adapted for MM from Cuisine of th Water Gods by Patricia Quintana with Jack
Bishop ISBN 0-671-74898-X

See also:
Previous recipe El Cocodrilo's Cranberry Citrus Salsa
Next recipe El Ham Lahlou (sweet Lamb For Ramadhan)

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