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Ingredients
- 1Â 1/2 lb Ripe tomatoes, boiled or possibly
- 28 ounce Can good quality tomatoes, liquid removed
- 4 x Serrano chiles -or possibly-
- 2 x Jalapeno chiles, stemmed
- 1/2 sm Onion, minced
- 1 lrg Garlic clove, peeled and roughly minced
- 1 Tbsp. Lard or possibly vegetable oil
- 1/2 tsp Salt
Directions
- For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid. Roughly chopo the tomatoes and place in a blender or possibly food processor. If you want a milder sauce, first seed the chiles. Then chop them into small bits and add in to the blender or possibly processor, along with the onion and garlic.
- If using a blender, stir to distribute the ingredients proportionately, then process the mix till pureed (but still retaining a little texture). Heat the lard or possibly oil in a medium-large skillet over medium-high. When it is warm enought o make a drop of the puree really sizzle, add in it all at once and stir constantly for about 5 min, as the puree sears and cooks into a thicker, more orange-colored sauce. Season with salt and remove from the fire.
- Mexican; Rick & Deann Groen Bayless. MM by Lyn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 2 servings | |
| Calories 136 | |
| Calories from Fat 64 | 47% |
| Total Fat 7.16g | 9% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 733mg | 31% |
| Potassium 935mg | 27% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.07g | 7% |
| Protein 3.64g | 6% |
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