| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Sauces, Tex-mex, Restaurant, Hot/spicy | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2, 1998
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