Recipe by Buster's friend
Smooth sauce perfect for enchiladas, chile rellenos and burritos. Not too hot - nice warmth! Try grinding cumin seed - use a mortar & pestle (good for a lot of other things). I use ground New Mexico chile from Latin market (not chili powder mix with other seasoning in it). Makes a big batch which freezes well - if you can make a day ahead of time, the flavors meld & are even better! Skip blender step if you prefer chunky sauce. I love this with frsh chile rellenos especially but we enjoy it waaay better than canned for enchiladas & burrritos.
- 1 tablespoon peanut oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 teaspoon fresh ground cumin
- 1 tablespoon oregano
- 1⁄2 cup mild chili powder
- 2 jalapeno peppers, seeded & minced
- 4 cups low-sodium tomato juice
- 28 ounces tomatoes, diced canned & their juice
- 14 ounces water
Directions See How It's Made
- Saute onion, garlic, cumin, jalapeno mince & oregano in oil over medium heat until onion translucent - do not brown garlic, turn down heat if necessary.
- Add ground chile and saute 2-3 minutes - will begin to smell chiles, but no burning!
- Add 4 cups tomato juice and simmer 10 minutes. Procede to next step sooner than 10 minutes if juice thickens.
- Add diced tomatoes & their juice & 1/2 can water (rinses out can).
- Simmer on low 30 minutes.
- Cool to room temp then run through blender.
- Use in your favorite recipe - Enjoy!