Cookbook:Mexican Habanero Hot Sauce
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Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 1/2 cup tomato paste
- 10-15 habaneros, de-stemmed
- 1/4 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.