Mexican Sauce Recipe
Ingredients
| Tomato sauce | 1 Quart | |
| Sugar | 1 Teaspoon | |
| Onion | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| 1/2 c. 1-in. pieces of celery | ||
| Basil | 1/8 Teaspoon | |
| 2 tbsp. chopped red or green sweet pepper | ||
| Hot Sauce | 8 Drop | |
Directions
Combine all the ingredients in a large kettle and cook over moderate heat until the celery is tender-crisp.
Fill hot sterilized jars to 1/2 inch of the top.
Wipe the tops clean.
Place the lids on jars and screw the bands tight.
Process for 45 minutes in boiling water in a waterbath canner.
Fill hot sterilized jars to 1/2 inch of the top.
Wipe the tops clean.
Place the lids on jars and screw the bands tight.
Process for 45 minutes in boiling water in a waterbath canner.
Chef
