| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | December 19 | 1 | Servings |
INGREDIENTS
| A 35-ounce can plum | ||
| tomatoes drained | ||
| 1 | Onion, chopped coarse | |
| 2 | Garlic cloves, chopped | |
| coarse | ||
| 2 | Fresh or pickled jalapeno | |
| chilies or to taste | ||
| seeded | ||
| and minced wear | ||
| rubber gloves | ||
| 3 | T | Vegetable oil |
INSTRUCTIONS
In a blender puree the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper. Makes about 1 1/2 cups. Gourmet December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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