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MEXICAN HOT SAUCE 1 (16 oz.) can tomatoes, chopped 1 (7 1/2 oz.) can tomatoes and jalapeno peppers 1 Tbsp. grated onion 1 Tbsp. lemon juice 1/2 tsp. celery seed 3/4 tsp. garlic salt 1 Tbsp. cornstarch Cook over medium heat until bubbly. Turn to low heat and cook about 15 minutes. Cool and refrigerate. Serve with tortilla chips or tacos. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |