Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Pico de gallo salsa |
1 cup | Tomato sauce |
1 cup | Cilantro; minced |
2 tablespoons | Tomato paste |
1 teaspoon | Sugar |
¼ teaspoon | Oregano |
¼ teaspoon | Black pepper |
1 tablespoon | Safflower oil |
1 teaspoon | Vinegar |
\N \N | Tomato juice |
Use the metal blade of a food processor to process all the ingredients except the tomato juice until well blended. Simmer over medium heat for 10-15 minutes. Thin with tomato juice if needed. Taste and adjust salt.
Makes 2 Cups Joel Ehrlich <Joel.Ehrlich@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .