A friend gave me a ton of jalapenos. I don't normally like jalapenos because they are not hot to me but I needed to do something with all of them. I cracked open Jean Andrews Red Hot Peppers book and found a recipe called African Hot Sauce. I adapted it for my use. It came out pretty good but the jalapenos were far-from-hot. The horseradish helped immensely. 1-12 oz can tomato sauce 1/4 cup onion, chopped 1 clove garlic, minced juice of 1 lemon 8 jalapenos, chopped 1.5 tsp horseradish, grated Put all of the ingredients in a food processor fitted with an S blade. Puree. Store in a tightly covered jar in the refrigerator. Serve with meats, poultry or fish.RisaG