Mexican Style Hot Sauce

 ------------------------------------------
1 can (28 oz) whole tomatoes
1 can (6 oz) tomato paste
3 to 4 green onions, finely chopped
1/2 medium bell pepper, diced
4 jalapeno peppers from a can or bottle, finely chopped (USE GLOVES!)
3 Tablespoons juice from jalapeno can/bottle
1/2 oz tabasco sauce
1 Tablespoon crushed red pepper
3/4 cup of cold water

1.	Pour the can of whole tomatoes into a large bowl, along with their 
juice.  Chop the tomatoes into small pieces.
2.	Add all the other ingredients, blending well.  Store in a glass 
container in the refrigerator.  You must use glass because the acid in the 
peppers will react with metal or plastic.

Makes about 6 cups.
Serving size (for nutritional analysis purposes only!): 1 Tablespoon
Nutritional analysis per serving:  4 calories, 0 cholesterol, 0 dietary 
fiber, 0 fat, 2 milligrams sodium

My substitutions and alterations:

1.  Substitute equivalent amount of FRESH tomatoes for canned
tomatoes.  Remove skin from tomato if you like.  I used beefsteak
tomatoes from my  garden and they made this recipe simply delicious!

2.  Substitute fresh jalapenos for canned/bottled.  You will still
need juice from canned/bottled jalapenos though.

3.  Omit the 3/4 cup water, especially if using FRESH tomatoes.

4.  Give the salsa extra pizzazz by adding more jalapeno, crushed 
pepper and/or tabasco.

JLobdell@doc.gov
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html