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Ingredients
ScaleNo serving count in the source — scale by factor
- tomato paste1/2 cup
- habanero pepper, de-stemmed10–15
- malt vinegar1/4 cup
- salt, to taste
- red food coloring5 drop
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Combine all ingredients in a food processor and pulse until smooth.
Refrigerate in a non-reactive container for up to 2 months.
Region evidence: recipe text — “Mexican Habanero Hot Sauce”
