Yield: 16 servings
Measure | Ingredient |
---|---|
1 large | Onion; finely minced |
6 \N | Cloves garlic; (to 7 cloves), |
\N \N | ; peeled & minced |
2 teaspoons | Olive oil |
6 \N | Tomatillos; (to 8), finely |
\N \N | ; chopped |
1 tablespoon | Ground cumin |
½ tablespoon | Ground coriander |
1 \N | 28 oz can whole tomatoes; drained & chopped |
1 \N | 8 oz can tomato sauce |
2 tablespoons | Red wine vinegar |
2 tablespoons | Minced fresh cilantro |
Place onion and garlic in a large microwave-safe bowl and toss with oil.
Microwave on high for 2 minutes. Add tomatillos, cumin, and coriander and microwave on high 1 minute. Stir in tomatoes, tomato sauce, vinegar, and cilantro.
Makes about 4 cups
Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0l.