Mexican-style tomato sauce

1 servings

Ingredients

Quantity Ingredient
A 35-ounce can plum tomatoes; drained
1 Onion; chopped coarse
2 Garlic cloves; chopped coarse
2 Fresh or pickled jalapeno chilies; or to taste, seeded
; and minced (wear
; rubber gloves)
3 tablespoons Vegetable oil

Directions

In a blender puree the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.

Makes about 1½ cups.

Gourmet December 1990

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