| 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
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