Mexican sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | TOMATO JUICE |
| 2 | tablespoons | ONION FLAKES |
| ⅛ | teaspoon | GARLIC POWDER |
| 1 | pack | INSTANT BEEF BOUILON |
| ¼ | teaspoon | CUMIN |
| ¼ | teaspoon | CHILI POWDER |
| ¼ | teaspoon | BASIL LEAVES |
| 1½ | tablespoon | RED WINE VINEGAR |
| 2 | teaspoons | SWEETENER, TO EQUAL 2 t. |
| ½ | teaspoon | OREGANO |
Directions
COMBINE ALL INGREDIENTS IN A SMALL SAUCE PAN EXCEPT SWEETENER AND OREGANO.
SIMMER UNCOVERED UNTIL REDUCED TO HALF ORIGINAL VOLUME. ADD SWEETENER AND OREGANO, SIMMER AN ADDITIONAL 5 MINUTES. DIVIDE EVENLY INTO 2 PARTS.
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