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Adaptable Red Chili Sauce With Tomatoes

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Sauce 4 Servings

INGREDIENTS

2 lb Canned whole tomatoes -OR-
2 c Tomatoes packed in tomato
puree
1 Clove garlic, roughly
chopped
4 T Red chili peppers
1/2 Onion, roughly chopped
1/2 t Cayenne
1/2 t Cumin, ground
1/4 t Oregano
Salt and pepper

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 677.8mg
Potassium: 928.9mg
Carbohydrates: 18.5g
Fiber: 5.9g
Sugar: 9.3g
Protein: 5.3g


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