| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) crushed tomatoes |
| 2 |
c |
Water |
| 2 |
tb |
Distilled vinegar |
| 2 |
tb |
Crushed red pepper |
| 1 |
tb |
Salt |
| 1 |
tb |
Granulated garlic |
| 1 |
ts |
Granulated onion |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Cayenne pepper |
INSTRUCTIONS
Blend all ingredients together with a wire whisk. Refrigerate overnight.
Flavors must be allowed to blend before serving. This sauce will keep for
a week. Serve with tortilla chips or as an accompaniment to other dishes.
LA BOLA
EASY QUINCY, DENVER
TIME INCLUDES OVERNIGHT REFRIG.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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