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Recipe Name: Adaptable Red Chili Sauce With Tomatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Canned whole tomatoes -OR-
2 Cup(s) Tomatoes packed in tomato
1 Clove garlic, roughly
4 Tablespoon(s) Red chili peppers
1/2 Onion, roughly chopped
1/2 Teaspoon(s) Cayenne
1/2 Teaspoon(s) Cumin, ground
1/4 Teaspoon(s) Oregano
Salt and pepper
From: (terry pogue) Date: Sun, 30 Jun 1996
18:41:13 +0100 Place all the ingredients in a processor and blend
until reduced to a smooth puree, about 1 minutes. Transfer to a
saucepan, bring to a boil over medium heat, stirring once or twice to
prevent scorching, and cover the pan. Reduce heat to a low and simmer
for 10 minutes, The sauce is done when the raw tomato and red chili
taste are gone. Once cooled, it will be about as thick as ketchup,
suitable to use as a thick meat marinade or to moisten fillings that
need to remain fairly stiff, such as tamales. FOR ENCHILADA SAUCE.
Dilute with 3/4 to 1 cup water and adjust salt as needed. This amount
will sauce enchiladas for 4 people. MC-Recipe Digest V1 #135 From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 87
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 677.8mg
Potassium: 928.9mg
Carbohydrates: 18.5g
Fiber: 5.9g
Sugar: 9.3g
Protein: 5.3g

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