Friday, May 3, 2013

Spicy Tomato Sauce - the Mexican version

Cinco de Mayo is coming up on Sunday. Time to break out the margaritas! I'll be posting a chicken recipe before then that uses this tomato sauce. This sauce is similar to Indian version - amazingly similar, in fact! The difference is this sauce includes roasted New Mexican green chiles as well as a hot green chile but no ginger. You can use mild or medium green chiles, or a mix. Medium green chiles have a pretty good kick; if you don't want your sauce too spicy, use a 4 oz. can of each kind.

Like the Indian version, it's adaptable to many recipes: use on enchiladas (see our recipe for chicken enchiladas and sub this sauce for the green chile sauce), sub it for the tomato sauce and Mexican tomatoes in our chilaquiles, or pour over grilled fish or shrimp.

Spicy Tomato Sauce - Mexican version
(makes about 4 cups, costs $5)

2 Tablespoons vegetable oil
2 cloves garlic, minced
7 - 8 ounces diced green chiles (mild or medium or a mix)
1 teaspoon ground cumin
1 - 2 Tablespoon minced seeded jalapeño chile
2 Tablespoons dried minced onion
26 - 28 ounces tomato puree or chopped tomatoes
1 teaspoon salt
¼ teaspoon black pepper

Heat oil in a medium saucepan over medium. Add garlic, green chiles, ground cumin, and jalapeño chile. Saute for a few minutes, stirring. Add remaining ingredients. Bring to a boil, reduce to a simmer, cover, and cook for 20-30 minutes.

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