Elchico's hot sauce

By aaformby

Ingredients

• Red Tomatoes, 2 large (14 oz.)
• Anaheim Peppers, 1 oz.
• Cilantro Chopped, 4 sprigs
• Jalapenos Chopped, 2 each
• Onions Chopped, 1 oz.
• Garlic Cloves, 3 cloves
• Vinegar, 2 Tablespoons
• Cumin, 1 tsp.
• Salt, 1 tsp. or to taste
• Water, 1 cup

Preparation

Step 1

1. Place anaheim peppers and tomatoes on char broiler or comal (heavy duty skillet) until skin of the peppers and tomatoes are 75% black.

2. Remove stem and place roasted peppers to the side. Place the tomatoes in a blender, blend but do not liquefy, leaving small chunks. Place tomatoes in a container and set aside.

3. Place roasted peppers, cilantro, onions, jalapenos, water, garlic, vinegar into blender and blend into small particles, large chunks should not be visible (about nine pulses).

4. Empty contents of blender into the container with the crushed tomatoes.

5. Measure and add cumin and salt to taste. Mix well

NOTE: Hot sauce tastes better if refrigerated 12 hours before use.