Mexican Red Sauce

Ingredients

• Onions

  Raw

  ¼ medium or 28g

• Garlic

  Raw

  3 clove or 9g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Chili powder

  Spices

  1 tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  3 large whole or 546g

Directions

1. Red Sauce: In a medium sized saucepan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned. Add 1 tablespoon of cumin, 1 tablespoon of the Mexican oregano, ½ tablespoon chili powder, and 1 teaspoon sea salt. Sauté the dried herbs and spices with the onions/garlic for approximately 2 minutes. This heat applied directly to the herbs and spices will release more of their flavor and add a smoky quality to the sauce. Roughly chop your tomatoes and add them to the pan. Cook until the tomatoes break down and the ingredients are evenly combined. This will take approximately 10 minutes over medium heat. Pour the sauce into a blender (or use an immersion blender) and blend until the sauce is smooth. You may add water until you get the consistency you desire. Set aside.

Similar Foods

• Mexican Red Rice
• Pasta with Red Sauce and Mozzarella
• Tofu in Roasted Red Pepper Sauce
• Rib-Eye Steaks in Red-Wine Sauce
• Chicken with Red Pepper-Pecan Romesco Sauce
• Veggies, Pasta Sauce, and Red Lentil Rotini