| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Sauce | 6 | Servings | |
INGREDIENTS
| 1 | cn | (16-oz) crushed tomatoes |
| 2 | c | Water |
| 2 | tb | Distilled vinegar |
| 2 | tb | Crushed red pepper |
| 1 | tb | Salt |
| 1 | tb | Granulated garlic |
| 1 | ts | Granulated onion |
| 1/4 | ts | Black pepper |
| 1 | tb | Cayenne pepper |
INSTRUCTIONS
Blend all ingredients together with a wire whisk. Refrigerate overnight. Flavors must be allowed to blend before serving. This sauce will keep for a week. Serve with tortilla chips or as an accompaniment to other dishes. LA BOLA EASY QUINCY, DENVER TIME INCLUDES OVERNIGHT REFRIG. From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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