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Vegetable Hot Sauce

Yield about 3 cups


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

How to Make It

  1. 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.

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

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

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