 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
This is a great sauce for enchiladas, huevos rancheros, and tacos. Ingredients:
2 poblano peppers, blackened and peeled |
1 jalapeno, blackened and peeled |
1 teaspoon cumin, toasted |
1 tablespoon extra virgin olive oil |
1 onion, coarsely chopped |
1 tablespoon minced garlic |
2 cups crushed tomatoes |
1/2 cup water |
1 tablespoon red wine vinegar |
1 teaspoon salt |
1/2 teaspoon ground pepper |
1/3 cup cilantro leaf |
1 lime, juice of |
tabasco sauce |
Directions:
1. Blacken the peppers under the broiler or top of a gas stove.
2. Place in a plastic baggie.
3. Toast the cumin in a saucepan until it begins to smoke.
4. Add the oil, onions and garlic.
5. Sauté for 2 minutes.
6. Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
7. Remove the skins from the peppers, seed, and coarsely chop them.
8. Add them to the saucepan.
9. Cook another 5 minutes or so until the sauce thickens slightly.
10. Pulse in a blender to desired consistency. Refrigerate for up to a month.
11. Serve hot or room temperature.
|
|