Prep 10 mins
Cook 20 mins
This is a red sauce that I found on some website and slightly made adjustments. It's an excellent sauce for tamales, enchiladas and Mexican chicken casseroles.
- 2 (14 1/2 ounce) cans tomatoes (diced)
- 1 (6 ounce) can tomato paste
- 1 medium onion, chopped
- 1 cup water (set aside 1/2 cup)
- 1⁄4 cup olive oil
- 1 clove garlic, crushed
- 2 tablespoons cilantro (leaves only, chopped fine)
- 1 teaspoon lemon juice
- 1⁄4 cup green pepper (diced)
- 1 medium jalapeno, chopped (optional)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1⁄4 cup sugar
- 1 teaspoon salt, to taste
- Combine all ingredients, except for the 1/2 cup of water in a food processor or blender and blend until smooth.
- Pour sauce into a medium sauce pan and add remaining 1/2 cup of water.
- Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes.
- Note: Makes Aprox 2 quarts.
I was looking for a sauce for tamales and came upon this one. Our family LOVED it. I did add more jalapeno and cayenne, but we like spicy food. It's such a versatile sauce; I too will be making this again -- doubling it -- so I can have it handy in the freezer. It's so good and fresh-tasting. Thanks, Sheri.
FANTASTIC!!! I am going to make more to keep in my freezer, I used three jalapeno peppers and increased the garlic way up and adjusted the spice amounts just slightly, thanks for a wonderful recipe hon!...Kitten
Savory but not overpowering. Nice complement to tamales and we used the leftover for a chili base. Very easy.