Mexican-style tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A 35-ounce can plum tomatoes; drained | ||
| 1 | Onion; chopped coarse | |
| 2 | Garlic cloves; chopped coarse | |
| 2 | Fresh or pickled jalapeno chilies; or to taste, seeded | |
| ; and minced (wear | ||
| ; rubber gloves) | ||
| 3 | tablespoons | Vegetable oil |
Directions
In a blender puree the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
Makes about 1½ cups.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.