Mexican Red Sauce
Try this Mexican Red Sauce recipe, or contribute your own. "Meatless" and "Vegan" are two of the tags cooks chose for Mexican Red Sauce.
Yield: 0 Ready in 45 minutes
7 people trying soon
|2 cupsOnions; coarsely chopped|
|1 tablespoonGarlic; crushed|
|1 teaspoonBlack pepper|
|1 teaspoonFresh Oregano; chopped|
|1 teaspoonFresh Basil; chopped|
|1 teaspoonfresh marjoram; chopped|
|1 teaspoonfresh sage; chopped|
|1/2 teaspoonmustard powder|
|1/2 teaspoonground celery seed|
|1/4 teaspoonGround cloves|
|1/4 cupsunflower; or safflower oil|
|6 cupsFresh or Canned Tomatoes; chopped|
Mexican Red Sauce Preparation
1. Use a food processor to blend all ingredients except oil and tomatoes to a coarse grind.
2. Transfer this mixture to a large heavy saucepan and saute it in the oil for 15 minutes. Add chopped tomatoes and allow the mixture to simmer for at least an hour.
Wow - this smells so good while it's cooking! And the flavor lives up to expectations! I used fire roasted diced tomatoes (canned), and paired it with Springtime Spinach Enchiladas.
Would be delicious on top of burritos, Spanish rice, and scrambled eggs too.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks et al (from care2.com website)
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