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Add a photoServings: 4
Ingredients
- 2 lb Canned whole tomatoes -Or possibly-
- 2 c. Tomatoes packed in tomato puree
- 1 x Clove garlic, roughly minced
- 4 Tbsp. Red chili peppers
- 1/2 sm Onion, roughly minced
- 1/2 tsp Cayenne
- 1/2 tsp Cumin, grnd
- 1/4 tsp Oregano Salt and pepper
Directions
- Place all the ingredients in a processor and blend till reduced to a smooth puree, about 1 min. Transfer to a saucepan, bring to a boil over medium heat, stirring once or possibly twice to prevent scorching, and cover the pan. Reduce heat to a low and simmer for 10 min, 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 possibly to moisten fillings which need to remain fairly stiff, such as tamales.
- FOR ENCHILADA SAUCE. Dilute with 3/4 to 1 c. water and adjust salt as needed. This amount will sauce enchiladas for 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 21 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 206mg | 6% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.52g | 2% |
| Protein 0.93g | 1% |
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