Ingredients
| 1 can (1-3/4 lb.) | whole tomatoes | | 1 can (6 oz.) | tomato paste | | 3 to 4 | scallions, finely chopped | | 1/2 | md. bell pepper, diced | | 4 | canned jalapeno peppers, finely chopped | | 3 tbsp. | jalapeno juice from the can | | 1/2 oz. | Tabasco sauce | | 1 tbsp. | crushed red pepper | | 3/4 cup | water |
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Instructions
Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces. Add all the other ingredients, blending well. Store in a glass container in the refrigerator, until ready for use. Can also be frozen.
Author's Comments
This is a good salsa-type dip for fresh veggies or tortilla chips, or use in any Mexican recipe. I like it spicy hot, but if you prefer a milder sauce (wimp) cut back on the Tabasco or the crushed red pepper or the jalapenos. It also freezes well.
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