Vegetable Hot Sauce

Oxmoor House
about 3 cups


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20 jalapeño peppers
5 small tomatoes, finely chopped
2 small onions, finely chopped
3 cloves garlic, minced


Place peppers and water to cover in a small saucepan; cover and bring to a boil. Cook 5 minutes; drain and cool. Remove seeds from peppers, and finely chop peppers.

Combine chopped peppers, tomatoes, onion, and garlic; mix well. Cover and refrigerate overnight to blend flavors. Stir sauce well before serving.

Note: Vegetable Hot Sauce can be refrigerated up to 2 weeks.

Created date

February 2010