“From the Border Cookbook by Cheryl and Bill Jamison.”
READY IN:
50mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions and garlic in oil until soft.
  2. Stir in the chile powder and cook on low, covered, for 5 minutes.
  3. Add remaining ingredients and simmer for about 30 minutes, stirring occasionally, or until thickened.
  4. Cool, then puree if desired for a smoother sauce.
  5. Refrigerate or freeze until needed.

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