Moosewood Mexican Red Sauce Recipes
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.
Provided by Cook4_6
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 47.8, Fat 2, SaturatedFat 0.3, Sodium 216.9, Carbohydrate 7.4, Fiber 2, Sugar 3.6, Protein 1.4
MEXICAN RED SAUCE
Make and share this Mexican Red Sauce recipe from Food.com.
Provided by Dienia B.
Categories Sauces
Time 25m
Yield 1 batch
Number Of Ingredients 4
Steps:
- cook the tomatoes in water with bouillon until soft.
- blend the tomatoes and juice with the chili use on enchiladas.
Nutrition Facts : Calories 174.3, Fat 2.8, SaturatedFat 0.5, Sodium 1990.1, Carbohydrate 34.9, Fiber 10.3, Sugar 24, Protein 8.9
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