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Ingredients: 1 large Onion,diced 5 Garlic cloves,minced 1/2 Cup(s) Fruity olive oil 6 Pound(s) Yellow tomatoes,peeled, seeded and cut into chunks (may use red tomatoes) 1/2 Cup(s) Tomato paste 2 small Canned chipotle chiles, chopped 2 Epazote leaves (a pungent Mexican herb available in Latin markets) 1/2 Bunch(s) Cilantro,chopped Directions: In a stainless steel saucepan, saute the onion in olive oil until soft. Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote. Simmer 15 minutes. Add chopped cilantro and season to taste with salt and pepper. Puree, if desired, for a smoother texture. Makes approximately 2 quarts (about 8 servings). Sauce may be refrigerated up to two weeks or frozen for up to six months. NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles. Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium.
Check some related videos Similar recipes: Sauce for barbeque chicken *** judy/nc Although here in Eastern N.C. tomato based barbeque sauce is next to heresy, I have used this recipe for barbeque chicken for many years. It only takes 5 minutes to cook. Combine ingredients in saucepan. Cook and stir occasionally over low heat Chicken and broccoli pasta with chunky tomato sauce Make chunky tomato sauce (ingredients: onion to salt and pepper) Combine with pasta, chicken, broccoli. Toss well. Heat or serve cold. Creamy tomato basil soup salt, pepper to taste 1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the pur ee to the stock pot. 2. Place the pot over medium heat, and stir in the heav Spicy yogurt sauce In small bowl stir together all ingredients. Cover and refrigerate until ready to serve. Best when refrigerated for at least three hours. 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