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Old-fashioned Texas hot sauce
1 lb plum tomatoes, stemmed and halved lengthwise
1 to 2 jalapeños (depending on desired heat), stemmed, seeded, and halved
4 garlic cloves, peeled
In a large pot, combine tomatoes, jalapeños, garlic, and 1 cup water. Bring to a boil. Reduce heat to low and simmer until tomatoes are soft, about 10 minutes. Remove from heat and let cool for 10 minutes. Transfer to a blender and puree. Season with salt and pepper to taste. Serve immediately or refrigerate for up to 1 week. Makes about 2 cups.
Two 1- to 1½-pound whole, head-on red snappers, scaled and gutted
4 garlic cloves, chopped
2 jalapeños, stemmed, seeded, and chopped
½ cup chopped fresh cilantro, plus more for serving
¼ cup freshly squeezed lime juice
Extra virgin olive oil
¼ tsp ground cumin
1 bell pepper, stemmed, seeded, and sliced into rings
1 yellow onion, sliced crosswise into rings
1 lime, thinly sliced
Old-fashioned Texas hot sauce (recipe follows) and guacamole, for serving
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