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Tomato Sauce for Stuffed Chiles |
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Serves: 13
Print this Recipe
(Salsa de Jitomate para Chiles Rellenos)
Category: Cooking Sauces
Makes about 3 cups
Typical Chiles Rellenos (see Vegetables), or stuffed chiles, are often served with this cooked tomato sauce. The brothy sauce is also good served with roasted pork or chicken. It can be made ahead, covered and refrigerated for several hours or overnight, for best flavor.
4 large ripe tomatoes, peeled and chopped
2 tablespoons chopped white onions
2 cloves garlic (medium), chopped
2 tablespoons vegetable oil
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon dried thyme
1 bay leaf
3/4 cup canned fat-free reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
1. Put the tomatoes, onion, and garlic in a blender and purée until smooth. Heat the oil in a medium saucepan then pour in the tomato mixture. Cook over medium-high heat, stirring, until the tomato juices reduce a little, 3 to 4 minutes.
2. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered, stirring occasionally, 12 to 15 minutes, to blend the flavors. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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