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CATEGORY CUISINE TAG YIELD
Vegetables Mexican Sauces, Vegetables, Mexican 6 Servings

INGREDIENTS

1/2 c Onion; Chopped, 1 Medium
1/4 c Carrot; Finely Chopped
1 tb Vegetable Oil
2 lb Tomatoes; Roasted & Peeled
1 tb Basil Leaves; Fresh, Snipped
2 ts Sugar
1/4 ts Salt
1/4 ts Ground Red Pepper

INSTRUCTIONS

Cook onion and carrot in oil over medium heat, stirring occasionally, until
tender.  Cut tomatoes into fourths; drain.  Place onion, carrot, tomatoes
and remaining ingredients in food processor workbowl fitted with steel
blade or in blender container; cover and process until well blended. Serve
warm or cold. Makes about 3 1/2 cups sauce.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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