pepper meister think of it as salsa. but double the cilantro and boil, then puree the heck out of it add extra salt and squeeze through cheesecloth, the watery liquid will be quite like a mexican style hot sauce and the leftover paste is delicious as well!
paul

I don't know if it's Mexican, but I just put up a batch of tomato-pepper hot sauce yesterday. The recipe is in The Joy of Pickling (one of my favorite canning books).

4.5 lbs of tomatoes, coarsely chopped (I peeled mine, was about 7 C liquid volume) or 3.5 C tomato puree

2C seeded and minced red chile peppers (I used 1/2C of Hinkelhatz, Thai, and cayenne, and left the seeds in)

3.5C white vinegar or apple cider vinegar, 5% acidity

6 garlic cloves, mashed

2 tsp pickling salt

1. In a nonreactive saucepan, bring to a boil the tomatoes, peppers, and 1.5C of the vinegar. Boil until reduced by half.

2. Puree the mixture, add garlic, salt, and remaining 2C of vinegar (I subbed 1/2C of lime for 1/2C of vinegar). Boil, stirring often, until it's as thick as you like.

3. Ladle the sauce into pint or half-pint mason jars leaving 1/4 inch headspace. Process for 15 minutes in BWB. Or pour into sterile bottles, cap or cork, and store in the refrigerator.

Makes about 2 pints (I got 2.5 since I like it thin, didn't reduce much in step 2.)

1/2C of the hottest peppers I grow (all the ones that were red plus 2 green Hinkelhatz) was hot enough for me. Even DH liked it - we'll see how it is after it mellows a bit.

I liked this recipe b/c it doesn't have any sugar - we don't want a sweet sauce. I used apple cider vinegar and Reallime juice, it might be better with less vinegar, more lime, and I'd rather use Nellie and Joe's Key Lime juice instead but I can get RealLime in a big bottle from BJ's so it's cheaper.

That sounds like a great recipe. I know what you mean about not always wanting a sweet sauce. Sometimes you just want a nice fresh and savory bite.
I'm definitely going to make more of that Sriracha sauce this weekend (the recipe I made last weekend only made a cup and my wife can't get enough of it!). I'm also going to try this tomato recipe.
thanks!

Here is a link that might be useful: Check out my hot pepper blog for recipes, growing tips and stories at PEPPERMEISTER!

I live in Texas and worked as a prep-cook in several TexMex restaurants through high school and into my mid-twenties. This recipe was fairly consistent throughout most of the restaurants I worked.

For a fresh, restaurant style, salsa (only last couple days in fridge) try the following.

Disclaimer: this recipe is from my head, and I am guesstimating at the amounts - feel free to make any changes according to your taste and preferences (example: I love garlic and cilantro, so you may want to reduce those quantities).

4 cups chopped tomato
2 jalapeno's (substitute any hot-chili you want, factor in heat)
3 cloves garlic
1/2 large onion
1/2 cup cilantro leaves
juice of 1 lemon
2 tablespoons vinegar
tablespoon each of: salt, pepper, garlic salt
2 tablespoons cumin

roughly chop the: garlic, onion, cilantro and jalapeno (deveign/deseed if desired).
Put those ingredients in a blender with the tomato, lemon juice and vinegar.
Blend to desired consistency (I like a chunky salsa, which is why I pre-chop the ingredients before a quick blend).
Pour salsa into a bowl, add spices, stir and eat (it's actually better the next day and served cold).

Note: If you leave out the cumin, pepper, vinegar and skip using the blender.... you would have pico de gallo.

Go over to the Harvest forum. They will be able to give you recipes and the latest safe canning or freezung methods. They have very helpful people there and the besy recipes!!!