Friday, July 6, 2012

Mexican Tomato Sauce

Serves : 2 cups

Ingredients:

  • 4 large ripe tomatoes
  • 1 tablespoon oil
  • 1/2 cup onion, finely chopped
  • 1/2 small jalapeno pepper, minced (optional)
  •  4 r 5 garlic cloves, minced
  • 1 tablespoon red wine (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried ancho chile powder (optional)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried basil (optional)

Directions:


  1. Chop the tomatoes, and set aside.
  2. In a medium saucepan, heat the oil over medium heat.
  3. Add the cumin, onion, jalapeno and garlic.
  4. Cook until onion is translucent, but not browned, about 5 minutes.
  5. Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens slightly. Let it cool for a while.
  6. Using a food processor or hand blender, puree the sauce.

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