Mexican Hot Sauce

1. 1

   Cut bell pepper, carrots, onions and jalapenos in large chunks.

2. 2

   Put in a saucepan and cover with cold water.

3. 3

   Heat until the water comes to a boil. (Canned jalapenos don't need to be parboiled.) Process vegetables in a blender (this is too liquid for the food processor) until well blended.

4. 4

   Add 3 cans stewed tomatoes to blender.

5. 5

   Chop other tomatoes by hand for texture. Fill sterilized pint jars and seal.

6. 6

   Use a water bath for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.