Recipe by mliss29
I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well.
Top Review by beckagator
Well balanced sauce not too spicy, but not bland either. I took my enchiladas to church and nobody complained about the heat in fact it was quite a hit! Next time I might put a wee bit more cayenne or even cut up a fresh jalapeno to put in it, but overall it was a good all around sauce. I might try making a big batch and freezing it or canning it for later use. The directions were pretty straight forward and easy to follow as well. I mashed mine up with a potato masher but it was very nice chunky as well. Oh and I used diced tomatoes instead of crushed because they were cheaper at the store.
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1⁄2 cup green pepper, slivered
- 2 tablespoons oil
- 1 1⁄2 teaspoons chili powder
- 1 (28 ounce) can tomatoes, crushed
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon cider vinegar
Directions See How It's Made
- Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
- Add chili powder and cook briefly.
- Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
- Uncover and cook 10 minutes longer.
- Puree in the blender or mash with a fork.