Try it on any Hispanic dish. Red chile sauce is the most popular Mexican hot sauce. You can buy it or make your own and adjust the "hotness".
Salsa de Chile Tomate (Spanish)
Makes 1 1/2 cups (360 ml)
1 (15 ounce/430 g) can organic diced tomatoes, drained
1/2 cup (15 g) fresh cilantro or parsley leaves and steams
3 minced organic garlic cloves
1 Tbs. (9 g) red pepper flakes
1 Tbs. (15 ml) red wine vinegar, little more if needed
1 tsp. (2 g) each ground: cumin, coriander, & paprika
2 Tbs. (30 ml) olive oil
~ Zapotec (aka Comaltepec) from the Oto-Manguean languages spoken in north central Oaxaca and Veracruz~
tu 1. Process all the ingredients, except the oil, in a food process, about 20-30 seconds.
chopa 2. Keep the processor running and slowly add the oil for 5 more seconds.
tzona 3. Transfer to a bowl and add extra vinegar to taste.
tapa 4. Sauce can be refrigerated for up to 2 days.
