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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