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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's an excellent sauce for tamales, enchiladas and Mexican chicken casseroles. Ingredients:
2 (14 1/2 ounce) cans tomatoes (diced) |
1 (6 ounce) can tomato paste |
1 medium onion, chopped |
1 cup water (set aside 1/2 cup) |
1/4 cup olive oil |
1 clove garlic, crushed |
2 tablespoons cilantro (leaves only, chopped fine) |
1 teaspoon lemon juice |
1/4 cup green pepper (diced) |
1 medium jalapeno, chopped (optional) |
1 tablespoon cumin |
1 teaspoon chili powder |
1 teaspoon paprika |
1/4 cup sugar |
1 teaspoon salt, to taste |
Directions:
1. Combine all ingredients, except for the 1/2 cup of water in a food processor or blender and blend until smooth.
2. Pour sauce into a medium sauce pan and add remaining 1/2 cup of water.
3. Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes.
4. Note: Makes Aprox 2 quarts.
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