Spicy taco sauce with jalapenos

Ingredients for 1 servings:

• 500 g tomatoes
• 100 g onion(s)
• 50 g chili pepper(s) (Fuego Jalapeno Peppers sliced), or other
• 2 g salt
• 5 g sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

hot taco sauce – with tortilla chips

Pour boiling water over the tomatoes in a small bowl. After 2 minutes, remove them, halve them, peel off the skin, and remove the stems. Place them in a pan and mash them. Add the finely diced onion. Simmer with a pinch of salt and sugar until the sauce reaches the consistency of a sauce. Halve or quarter the jalapeno peppers and add them to the sauce, including some of the liquid from the jar. Cook for another 2 minutes, then pour into standard vacuum-sealed taco sauce jars (shallow and wide so the chips can be dipped), close the lids, and let cool. The sauce is similar to the hot taco sauce you can buy for a lot of money with tortilla chips, but is guaranteed to be made from natural ingredients, free from malic acid, guar gum, flavor enhancers, and other common industrial ingredients. It will keep for at least 3 months in a vacuum-sealed jar, making it ideal for using up large quantities of tomatoes from your own garden. If you have fresh jalapenos, you can also use them, sliced ​​into thin rings, and add them at the beginning of the cooking process, along with 1 ml of vinegar. Cayenne pepper or chili powder isn’t necessary; Fuego’s jalapenos are already quite hot and seasoned with salt and citric acid. With other brands, you’ll have to experiment to see if you need to add more seasoning to the sauce.