Taco sauce
Taco Sauce
2 (28 ounce) cans canned whole tomatoes
1 small onion
1 small green bell pepper
3 teaspoons chopped jalapeno peppers
1 (4 ounce) can chopped green chiles
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoon oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper
Using a food processor, chop tomatoes, onions and peppers to a
coarse consistency.Simmer them with the jalapenos, chiles and lemon
juice for about one hour.
Add remaining ingredients, allowing dry ingredients to rest on
top of the liquid about 15 minutes before stirring in.
Simmer about
45 minutes after stirring.
Put a small amount in a dish to cool for tasting.
Adjust hotness
by adding cayenne.
For a thinner sauce add a little water while cooking.
Refrigerate sauce until ready to use.
Makes about 3 1/2 pints.
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Taco sauce
Taco Sauce
2 cups canned tomatoes
1/2 medium onion
1 clove garlic
1/2 teaspoon Mexican oregano, powdered
2 green chiles
1 dash hot sauce (if desired)
1 teaspoon salt
1/2 teaspoon pepper
Chop fine onion, garlic, chiles; add to tomatoes and mash until
tomatoes are mashed fine.
Add oregano, hot sauce, salt and
pepper.
This can be refrigerated for two days.
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Taco sauce
Taco Sauce
1 tablespoon olive oil
2 tablespoons onion, chopped
1 clove garlic, mashed
1 (8 ounce) can tomato sauce
1 cup coarsely chopped tomato
1/2 teaspoon salt
1/4 teaspoon pepper
Chile pequÃns, crushed, to taste
Pinch of granulated sugar
Heat oil in a heavy saucepan.
Add onions and garlic; reduce heat
to low and sauté until softened.
Stir in tomato sauce
and tomatoes.
Heat to boiling.
Add salt, pepper, chile
pequÃns and sugar.
Simmer uncovered 10 minutes.
Crushed red pepper to taste may be substituted for the chile
pequÃns.