MEXICAN HOT SAUCE
1 jalapeņo pepper, seeded and coarsely chopped (see update)
1/2 pound tomatoes, coarsely chopped, about 4 small roma or 2 medium
1 teaspoon white vinegar
1/4 teaspoon salt, or to taste
1 tablespoon cilantro, or to taste, optional
1 tablespoon onion, finely chopped, optional
Put everything in a blender or food processor; puree until still somewhat chunky.
Makes about 1 1/4 cups salsa or 20 tablespoons
Do not freeze
Per tablespoon: 3 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 tablespoons: 5 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per batch: 55 Calories; 1g Fat; 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9g Net Carbs
My mom got this recipe from a Mexican friend many years ago. A little garlic might be a nice addition. This has a very nice fresh flavor, similar to what you get in Mexican restaurants. A real treat after those over-cooked bottled salsas and only takes minutes to prepare.
UPDATE: I find that the jalapeņos they sell these days have very little heat so I've been adding a serrano chile as well, seeds, membranes and all. I also keep the seeds and membranes of the jalapeņo. This gives the sauce some nice heat, but it's not unbearable.