| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Veg10 | 1 | servings |
INGREDIENTS
| 1 1/2 | lb | Red-ripe tomatoes or 1 28 oz can plum; drained |
| 1 | lg | White onion; chopped |
| 6 | Cloves garlic; peeled | |
| 4 | Red jalapeno or serrano chiles; (unseeded), or green | |
| ; if red are | ||
| Unavailable; chopped | ||
| 1/4 | c | Chopped cilantro or flat-leaf parsley |
| 2 | tb | Dried Mexican oregano |
| 1 | ts | Kosher salt |
| 8 | Grinds of black pepper | |
| 1 | tb | Sugar; (1 to 2) |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
Roughly chop the tomatoes and put them in a processor or blender container. Add the onion, garlic, chiles, herbs, salt pepper, and sugar. Blend. Stir down everything in the blender, scraping the sides, pulsing themachine and keeping a little texture--tis is not a completely smooth sauce. Heat the oil in a deep pot and add the blended ingredients. Bring to a boil and boil uncovered for 2 mnutes. Taste for seasoning. If the tomatoes are acidic, add an additional tablespoon of sugar and continue cooking for 3 minutes. Per serving: 237 Calories (kcal); 14g Total Fat; (50% calories from fat); 2g Protein; 28g Carbohydrate; 0mg Cholesterol; 1886mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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