MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Hot Sauce
 Categories: Mexican, Sauces
      Yield: 5 Cups
 
      1 c  Onion; chopped
      2    Cloves garlic; crushed
      3 c  Tomatoes; chopped, (you can
           -use red or green tomatoes)
      1 c  Water
      1 ts Salt
      1 ts Cumin
    1/4 ts Ground coriander
      2 ts Dry red wine
    1/4 ts Cayenne; up to 1/2 ts
    1/4 ts Black pepper
    1/2 ts Chili powder
      2 tb Tomato paste
      2 tb Olive oil
 
  Sauté onions and garlic in olive oil with 1/2 ts salt until onion is
  clear. Add spices. Transfer to saucepan and add tomatoes, water,
  tomato paste, and wine. Add remaining salt. Cover and simmer 1/2
  hour, or longer. Several hours is best.
  
  Hot spices tend to get hotter as they cook. It is recommended that
  you add the cayenne a little at a time, so the degree of hotness is
  to your tolerance.
  
  This sauce can be left in chunky form. Or, you can purée all or part
  of it.
  
  Recipe by Moosewood Cookbook
 
MMMMM