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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I moved to Texas from Michigan some years ago, and really loved the hot sauce that comes with the tortilla chips at any Mexican restaurant down here. This is a take from a recipe a work-friend gave me. It's great, this is also what I use on my Cilantro Salmon. Recipe can also be easily doubled if you're having guests. Also, recipe is really to taste. Once you get to the last steps, use as much or as little cilantro, salt and lime juice as you like. If you prefer less garlic, use less. Ingredients:
2 (14 1/2 ounce) cans fire-roasted diced tomatoes |
1/2 yellow onion, rough chopped |
5 -7 garlic cloves, peeled |
3 -5 fresh jalapenos, whole |
fresh serranos, whole |
2 limes |
1/2 bunch cilantro, rough chopped |
salt |
Directions:
1. Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off.
2. Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!
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