Chile Tomato Sauce Recipe

From Dorothy McNett's Recipe Book.

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Chile Tomato Sauce

From Dorothy McNett's recipes at Make this and use for tacos, enchiladas, and where ever you need to have a hot flavorful tomato sauce. You can regulate the hotness by your choice of chile peppers from hot serrano to milder anaheim, chile powder or dried chile pepper, etc.

3-4 large fresh red tomatoes, to make about 3 cups pureed
2 tablespoons oil or butter
1 onion, minced
1-2 chile peppers, as desired for hotness
3-4 cloves garlic, minced
1 teaspoon sea salt
1-2 tablespoons chile powder (or more as desired for flavor and heat)
1/2 teaspoon cumin
1/2 teaspoon dried oregano

First puree the tomatoes, skin and all, in a food processor or blender. Measure out about 3 cups and set aside. In heavy bottomed saute or fry pan, heat the oil or butter. Saute the minced onion, chile peppers, and garlic several minutes to soften. Add the pureed tomatoes along with the salt, chile powder, cumin and oregano. Bring to a boil, reduce to simmer, and simmer gently 15-20 minutes. Strain through a fine mesh strainer if needed to remove any may not be necessary to strain it at all. I usually use it as it is.

Recipe created 2014-04-29.

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