Guest guest Posted October 3, 2003 Report Share Posted October 3, 2003 * Exported from MasterCook * Mexican Red Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 t. olive oil -- (1 to 2) 1 cup minced onion 1 Anaheim or poblano chili -- minced 1/2 t. salt (possibly more -- to taste) 2 t. ground cumin 1 TO. New Mexico chili powder 3 T. minced garlic 3 cups chopped tomatoes (canned OK) 1 cup tomato juice Black pepper and cayenne to taste (optional) Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so. NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. Be careful not to splatter. Source: " about.com " S(Formatted for MC6): " Robin Demers, July 2002 " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2003 Report Share Posted October 3, 2003 What does one do with this sauce? - Tea Cozy Christian Vegan Cooking Friday, October 03, 2003 10:14 AM Mexican Red Sauce * Exported from MasterCook * Mexican Red Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 t. olive oil -- (1 to 2) 1 cup minced onion 1 Anaheim or poblano chili -- minced 1/2 t. salt (possibly more -- to taste) 2 t. ground cumin 1 TO. New Mexico chili powder 3 T. minced garlic 3 cups chopped tomatoes (canned OK) 1 cup tomato juice Black pepper and cayenne to taste (optional) Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so. NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. Be careful not to splatter. Source: " about.com " S(Formatted for MC6): " Robin Demers, July 2002 " Quote Link to comment Share on other sites More sharing options...
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