Taco Sauce
Taco Sauce
2 (28 oz) cans canned whole tomatoes
1 small onion
1 small green bell pepper
3 tsps chopped jalapeno peppers
1 (4 oz) can chopped green chiles
2 tsps lemon juice
1 tsp salt
1/4 tsp garlic powder
1/2 tsp ground cumin
1/8 tsp cumin seeds
1 tsp oregano
1/2 tsp dried cilantro
1/2 tsp dried parsley
1/8 tsp cayenne pepper
Using a food processor, chop tomatoes, onions & peppers to a coarse consistency
Simmer them with the jalapenos, chiles & lemon juice for about one hour
Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 min before stirring in
Simmer about 45 min after stirring
Put a small amount in a dish to cool for tasting
Adjust hotness by adding cayenne
For a thinner sauce add a little water while cooking
Refrigerate sauce until ready to use
Makes about 3 1/2 pints
Green Chile Enchilada Sauce
Green Chile Enchilada Sauce
This is New Mexico-style
2 tsps olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded & chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 tsp salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil & saute the garlic for 1 or 2 min or until it is just soft but not browned
Add remaining ingredients, bring them to a boil, & simmer them for 10 to 15 min or until the liquid is almost gone & the remaining sauce is fairly thick
Yields about 2 cups
Crema
Crema
Crema is the traditional garnish for many Mexican foods
In the United States, sour cream is often used as a substitute
Prepare Crema 24 hrs in advance
It can either be spooned over or