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Taco House Red Hot Sauce by


6 large tomatoes (can use any type of tomato including yellow); large tomatoes are considered to be over 7 oz each.
6 large jalapenos
12 oz can pickled jalapenos and juice
6 oz can tomato paste
3 tsp salt
3 tsp garlic powder
2 cups water


Cut ends off of jalapenos but leave membranes and seeds intact. Leave skin on tomatoes and jalapenos and fry, grill or bake until very black. You want this mixture to be charred. Best to do in a cast iron pan and then scrape black charred residue from bottom of pan into blender along with charred tomatoes/jalapenos. Add rest of ingredients and blend well. You may need a bit more than two cups of water as this sauce isn't supposed to be very thick.

Servings: 4

Serving Size: Pints

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