Title: Hot Chile Sauce and Tomato Salsa
Categories: Sauce Mexican
Yield: 1 Servings

Here are a couple of recipes for some salsa and hot sauce. Maybe someone can post the address of the Chile Pepper Magazine for you and you can get the true hot stuff.

Hot Chile Sauce

2 c Water 1 x Chilies; * 1/4 c Red Wine Vinegar 1 t Dry Mustard 1 ea Clove Garlic 1/4 c Olive Oil

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot.

Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.

And here is one for fresh Tomato Salasa.

3 ea Tomatoes; Medium, * 1/2 c Green Onions w/tops; Sliced 1/2 c Green Bell Pepper; Chopped 2 T Lime Juice; Or To Taste 2 T Cilantro; Fresh, Snipped 1 T Jalapeno Chile; Finely Chop 1 t Garlic; Finely Chopped 1/2 t Salt

* Tomatoes should be seeded and chopped (about 3 cups total)

Mix all ingredients. Makes about 3 1/2 cups Salsa.

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