Buckin' Hot Sauce
"I stole this "family" recipe from Alburrito's Mexican Restaurant in Littleton, New Hampshire. This is a hot-hot-HOT blend to make your Mexican fiesta a success!"
photo by loof751
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
2 tablespoon
- Serves:
- 96
ingredients
- 2 cups onions
- 2 cups carrots
- 1 1⁄2 cups bell peppers
- 1 cup tomatoes
- 1⁄8 cup scotch bonnet pepper
- 3 tablespoons cilantro
- 3 tablespoons garlic
- lemon zest
- salt and pepper, to taste
- cayenne, to taste
- cumin, to taste
- 2 tablespoons vinegar
- 3 cups vegetable stock
- 3 cups tomato juice
directions
- Cook all vegetables in a medium pot over high heat.
- Season as desired.
- Add cilantro, garlic, and lemon zest.
- Cook out remaining liquid from vegetables.
- Add vinegar, stock, and tomato juice.
- Reduce until 2/3 liquid remains.
- Let stand for one hour.
- Reseason if needed with salt, pepper, and spices.
- Purree blend until smooth, adding more tomato or stock for desired consistency.
- Serve with chips and salsa!
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Reviews
-
Fantastic!!! I used habaneros intead of scotch bonnet peppers - the heat factor is about the same but I love the flavor of those habs! There was some time involved in the cooking but the result was well worth the effort. This recipe made a lot and I'm looking forward to seeing if the heat factor goes up as the flavors meld in the next couple of days. Thanks for a great salsa recipe!
RECIPE SUBMITTED BY
I am currently looking at culinary schools and will start September 2007. I work in a local Mexican restaurant as well as a local book store and art gallery. I'm a fan of Rachel Ray because not only do I love food, I love to travel!
