About this recipe:This American-style hot sauce is inspired by what one finds on the table in the country's many Mexican and Tex-Mex restaurants, and gives just about anything the right amount of spice. You can use this as a table sauce, and spices can be adjusted to taste. Try it on burgers, tacos, barbecued meats and vegetables - the possibilities are endless!
4 (400g) tins chopped tomatoes, puréed
280g (10 oz) minced onion
6 jalapeno or green chillies, chopped
1 dessertspoon ground cumin
2 tablespoons salt
2 tablespoons caster sugar
110ml (4 fl oz) white wine vinegar
1 teaspoon minced garlic
400g (14 oz) passata
85g (85 g) tomato purée
110ml (4 fl oz) ketchup
225ml (8 fl oz) water
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
In a large stockpot, combine tomatoes, onion, chillies, cumin, salt, sugar, vinegar, garlic, passata, tomato puree, ketchup and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.
Used different ingredients.
Here in Texas we call this Pico de Gallo, but they'd laugh you out of the state if you put ketchup and sugar in your pico de gallo. The real thing: fresh, finely chopped tomato, jalapenos, white onion, cilantro and garlic. Spritz with fresh lime juice, salt to taste. Can also add diced avocado Buen Provecho! - 15 Dec 2010