| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Sauces, Mexican |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Chopped Onions |
| 2 |
md |
Cloves Garlic, Chopped |
| 1 |
md |
Chopped Bell Pepper |
| 14 |
oz |
Italian Plum Tomatoes |
| 6 |
oz |
Chicken Broth |
INSTRUCTIONS
In a medium skillet, saut. the chopped onion and chopped garlic over medium
heat. Cook until soft, do not let the mixture brown. When soft add the
chopped bell pepper and continue to cook until the pepper is just tender,
but still crunchy. Remove the tomatoes from the can and tear them into
pieces. Add the shredded tomatoes to the mixture in the skillet. Add the
liquid from the tomatoes along with an equal amount of chicken broth.
Simmer the mixture for 30 to 45 minutes or until the sauce is the
consistency you desire. Makes about 2-1/2 cups. From: Melinda Lee, KNX Food
News Hour, KNX Radio, Los Angeles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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