Cookbook:Mexican Habanero Hot Sauce
| Mexican Habanero Hot Sauce | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.