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Beth's Hot Sauce

Drizzle over tacos, top a bowl of chili or dip tortilla chips in this spicy homemade sauce.

From the Kitchen of Sarah McCullen | Photographed by Joe Worthem


Beth’s Hot Sauce

1 (16-ounce) can whole tomatoes

¼ cup roughly chopped fresh cilantro

1 teaspoon granulated sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon freshly squeezed lime juice

4 teaspoon white vinegar

1 (10 ounce) can diced tomatoes and green chiles, such as Rotel

1 teaspoon olive oil

6 slices canned jalapeno chile slices


Combine all ingredients in a blender, and pulse until smooth.

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