Cookbook:Mexican Habanero Hot Sauce
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| Mexican Habanero Hot Sauce | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- ½ cup tomato paste
- 10–15 habaneros chiles, de-stemmed
- ¼ cup malt vinegar
- Salt to taste
- 5 drops red food coloring
Procedure[edit | edit source]
- Combine all ingredients in a food processor and pulse until smooth.
- Refrigerate in a non-reactive container for up to 2 months.