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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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.
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 |
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