Yield: 4 Servings
|2 pounds||Canned whole tomatoes -OR-|
|2 cups||Tomatoes packed in tomato puree|
|1||Clove garlic; roughly chopped|
|4 tablespoons||Red chili peppers|
|½ small||Onion; roughly chopped|
|½ teaspoon||Cumin; ground|
|Salt and pepper|
From: tpogue@... (terry pogue)
Date: Sun, 30 Jun 1996 18:41:13 +0100 Place all the ingredients in a processor and blend until reduced to a smooth puree, about 1 minutes. Transfer to a saucepan, bring to a boil over medium heat, stirring once or twice to prevent scorching, and cover the pan. Reduce heat to a low and simmer for 10 minutes, The sauce is done when the raw tomato and red chili taste are gone. Once cooled, it will be about as thick as ketchup, suitable to use as a thick meat marinade or to moisten fillings that need to remain fairly stiff, such as tamales.
FOR ENCHILADA SAUCE. Dilute with ¾ to 1 cup water and adjust salt as needed. This amount will sauce enchiladas for 4 people.
MC-Recipe Digest V1 #135
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .