Debo's Hot Sauce
Cody Stringer
Yield: 3/4 quart
2-3 jalepeño peppers (less for less heat)
4 garlic cloves
1/4 cup distilled white vinegar
4-5 plum tomatoes or 1 (14.5oz) can whole tomatoes
1/2 medium sweet onion
6 baby carrots
1 can RO*TEL Mexican Festival tomatoes
1 lime, juiced
1 tsp black cumin
1/2 tsp curry powder
1 tsp allspice
1 Tbsp sugar
1/2 tsp salt
Yield: 3/4 quart
This sauce is even good (hot) enough for the Cajuns and Coonasses. It’s fresh and a little on the sweet side. (May 2004)
2-3 jalepeño peppers (less for less heat)
4 garlic cloves
1/4 cup distilled white vinegar
4-5 plum tomatoes or 1 (14.5oz) can whole tomatoes
1/2 medium sweet onion
6 baby carrots
1 can RO*TEL Mexican Festival tomatoes
1 lime, juiced
1 tsp black cumin
1/2 tsp curry powder
1 tsp allspice
1 Tbsp sugar
1/2 tsp salt
Seed and slice peppers. Stem and seed tomatoes if fresh. Slice carrots. Place all ingredients except Rotel into a food processor and purée until smooth.
Place purée into a microwaveable glass bowl or tupperware and stir in Rotel. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again.
Stir mixture and bottle or cover with tupperware lid. Serve hot or cold.
[For those not familiar with Clotiaux lingo, Coonass is a word used in reference to a person of Cajun ethnicity. In Cajun circles, some consider it an insult, but others (like the Clotiauxs) consider it a compliment or badge of honor.]