| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Tex-mex |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1/4 |
c |
Onion, minced |
| 1 |
tb |
Garlic, chopped |
| 3 |
|
Chiles, serranos, minced |
| 28 |
oz |
Tomatoes, canned |
| 2 |
|
Bay leaf, dried |
| 1/8 |
ts |
Thyme |
| 1/2 |
ts |
Chile, ground, red, new mexi |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Pepper, black, freshly groun |
INSTRUCTIONS
1) Heat oil in a skillet and saute onions and garlic until soft but not
brown. Add minced chiles and saute another couple of minutes. 2) Add
tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes,
stirring occasionally. 3) Pass half to two thirds of the mixture through a
food mill back into the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black pepper. Taste for salt
and adjust seasonings. Refrigerate until used. Source: Overton Anderson
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