© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 cups tomato, canned, with juice
2 chile serrano
1 pinch sugar
salt to taste
Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount).
This sauce will keep three to four weeks in the refrigerator.