About this recipe:America's many Mexican and Tex-Mex restaurants have created this style of spicy tomato sauce. Try it on burgers, tacos, barbecued meats and vegetables - the possibilities are endless!
400g tomatoes, chopped and puréed
280g minced onion
6 jalapeno or green chillies, chopped
2 tsp ground cumin
2 tablespoons salt
2 tablespoons caster sugar
110ml white wine vinegar
1 teaspoon minced garlic
400g cooked tomato paste, diluted with little water
In a large pot, combine tomatoes, onion, chillies, cumin, salt, sugar, vinegar, garlic, cooked tomato paste diluted with water, tomato puree, ketchup and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.