Try this El Fuerte Hot Sauce recipe, or contribute your own.
Suggest a better descriptionBring 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 Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 1.6mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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