| 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
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