| 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 <Joel.Ehrlich@salata.com>
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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