| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 8 | Servings | ||
INGREDIENTS
| 1 | c | Pico de gallo salsa |
| 1 | c | Tomato sauce |
| 1 | c | Cilantro; minced |
| 2 | tb | Tomato paste |
| 1 | ts | Sugar |
| 1/4 | ts | Oregano |
| 1/4 | ts | Black pepper |
| 1 | tb | Safflower oil |
| 1 | ts | Vinegar |
| Tomato juice |
INSTRUCTIONS
Use the metal blade of a food processor to process all the ingredients except the tomato juice until well blended. Simmer over medium heat for 10-15 minutes. Thin with tomato juice if needed. Taste and adjust salt. Makes 2 Cups Joel Ehrlich <[email protected]> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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