Serve with Southern tacos or tamales.
Yields 6 pint-size Mason jars.
2 roasted beets, chopped
1 diced medium red onion
8 crushed garlic cloves
2 chopped red bell peppers
4 chopped cayenne peppers
2 cups water
2 cups red wine vinegar
1 1/4 tbsp kosher salt
1 tablespoon paprika
1 tablespoon chili powder
1/2 tablespoon ground cayenne
1 teaspoon ground cumin
Add all veggies except beets to medium sauce pot and set to medium high heat. Place lid on pot to allow veggies to steam. Cook for five minutes. Add water, beets, spices and cook with lid on for 15 minutes. Remove lid, add vinegar and cook with lid on for 5 minutes. Remove from heat, puree in blender until smooth. Strain sauce through a fine mesh colander. Pour hot sauce into bottles to serve or pressure seal in mason jars for longer storage.
From August 2013 Issue 04