Moosewood Mexican Red Sauce
"A friend just gave me the Moosewood cookbook and it is filled with delicious vegetarian recipes including this one....yum! I actually use petite diced tomatoes from a can in place of water and chopped tomatoes. You can add heat to the sauce by adding crushed red pepper or jalapeno."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 9.85 ml olive oil
- 236.59 ml onion, minced
- 2.46 ml salt
- 7.39 ml cumin
- 9.85 ml chili powder
- 709.77 ml chopped tomatoes (peeling and seeding optional)
- 236.59 ml water or 236.59 ml tomato juice
- black pepper, to taste
- cayenne pepper, to taste
- 4-6 garlic cloves, minced
- 59.14 ml cilantro, minced
directions
- Heat olive oil in a medium-sized saucepan. Add onions and salt, and saute over medium heat for about five minutes, or until the onion is translucent. Add cumin and chili powder, and saute about five minutes more.
- Add chopped tomatoes and water/juice. Bring to a boil, artially cover and lower the heat. Simmer at least 30 minutes; even longer. Add black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more prevelant the flavor). Add the cilantro when finished cooking the sauce.
- The sauce can be left in chunky form, or pureed in a blender to make smooth.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
