Recipe Archives->Mexican->Red Sauce 02

 
Mexican Red Sauce
 
2 large can diced tomatoes
1 can tomato paste (small)
1 medium onion, chopped
1 cup water
1/4 cup olive oil
1 clove garlic, crushed
2 Tbsp cilantro (leaves only, chopped fine)
1 tsp lemon juice
1/4 cup diced green pepper
1 medium jalapeno, chopped (optional)
1 Tbsp cumin
1 tsp chili powder
1 tsp. paprika
1/4 cup sugar
1 tsp salt or to taste
 
Combine all ingredients in a food processor or blender and blend
till smooth. Pour into a medium sauce pan and add 1/2 cup water.
Bring to a very lower simmer and allow to cook through for about
20 minutes. Makes an excellent topping for enchiladas, tamales,
and Mexican chicken casseroles.

Printable version: red-sauce02.txt.