Adaptable Red Chili Sauce with Tomatoes

Title:
Adaptable Red Chili Sauce with Tomatoes

Yield:
4 Servings

Categories:
Sauce




Ingredients:





     2 lb Canned whole tomatoes -OR-


     2 c  Tomatoes packed in tomato


          -puree


     1    Clove garlic; roughly


          -chopped


     4 tb Red chili peppers


   1/2 sm Onion; roughly chopped


   1/2 ts Cayenne


   1/2 ts Cumin; ground


   1/4 ts Oregano


          Salt and pepper






 From: tpogue@ids2.idsonline.com (terry pogue)


 


 Date: Sun, 30 Jun 1996 18:41:13 +0100


 Place all the ingredients in a processor and blend until reduced to a


 smooth puree, about 1 minutes. Transfer to a saucepan, bring to a boil over


 medium heat, stirring once or twice to prevent scorching, and cover the


 pan. Reduce heat to a low and simmer for 10 minutes, 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 to moisten


 fillings that need to remain fairly stiff, such as tamales.


 


 FOR ENCHILADA SAUCE. Dilute with 3/4 to 1 cup water and adjust salt as


 needed. This amount will sauce enchiladas for 4 people.


 


 MC-Recipe Digest V1 #135


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.