| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onions; chopped |
| 1/4 |
c |
Green pepper; chopped |
| 1 |
tb |
Vegetable oil |
| 1 |
pn |
Basil |
| 1 |
pn |
Garlic powder |
|
|
Salt and pepper |
| 1 |
ts |
Cumin |
| 28 |
oz |
Crushed tomatoes |
INSTRUCTIONS
Saute onions and peppers in oil until soft. Add spices and tomatoes.
Continue cooking over low heat until flavors meld. Yield: about 3 cups
Serving suggestions: Can be served over eggs or grits. Pour 1 Tbsp. sauce
over thin pork chops and bake. Pour remaining sauce over chops when served.
From: Pepe's Cafe - Key West, FL.
Posted to MM-Recipes Digest V4 #069 by "William E. Webster"
<thelma@pipeline.com> on Mar 09, 1997.
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