Maybe I’m biased, but this family recipe of mine is hands down the best hot sauce I’ve had. It’s my go-to potluck dish and my friends rave about it every time I bring it. But don’t take my word for it, try it yourself. It goes well with chips, of course, but it’s also great on a variety of things, like eggs. Get creative with it. It’s incredibly easy to make and can last up to a week in the fridge.
(Makes 4 cups)
- 1/2 cup roughly chopped onion
- 1 large clove of garlic
- 1/3 cup fresh cilantro (get at the farm!)
- 1-2 jalepeños, roughly chopped
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 1/4 tsp. ground cumin
- 1 28 oz. can of whole peeled tomatoes*
Place all the ingredients in a blender, leaving the tomatoes for last. Be sure to use all the tomato juice in the can too. Blend until everything is well incorporated. The texture should be somewhere between chunky and liquid-y. Pour and serve or keep in an airtight container for up to one week.
- *Pro-tip: Do not use an Italian brand of tomatoes or anything with added spices. Plain Jane tomatoes are the way to go here. In fact, I’ve found the cheapest cans yield the best flavors. This is crucial because tomatoes are the base of the recipe.
- Pro-tip: Use 1 jalepeño if you prefer mild, 2 jalepeños if you like a little spice (maybe even throw in a serano pepper), or use 1 jalepeño and one habanero for a strong and flavorful heat.
- Pro-tip: Can’t eat all that salsa? This recipe can easily be cut in half.