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A semi-hot Mexican tomato-based sauce, traditionally served with 'huevos rancheros' and suchlike.
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- Suitable for Vegetarians
- Suitable for Vegans
For 8 - 10 people:
- 2 tablespoons (30ml) Vegetable Oil
- 2 Jalapeno Chili Peppers, de-seeded and chopped
- 2 medium Onions, peeled and chopped
- 4 cloves of Garlic, peeled and chopped
- 12 medium, ripe, tomatoes - skinned and chopped or 2 x 400g tins of chopped Tomatoes
- 1 tablespoon (15ml) freshly-chopped fresh Oregano or 1 teaspoon dried Oregano
- ½ teaspoon (2ml) Chili Powder
- ½ teaspoon Salt
- 300ml/ ½ pint Water
- Gently heat the oil in a saucepan over a low heat.
- Add the chopped onion, garlic and chili - 'sweat gently until the onion is translucent, but not brown.
- Add the chopped tomatoes, oregano, chili powder, alt and water.
- Increase the heat a little and cook until the tomatoes are soft, stirring occasionally - about 15 - 20 minutes.
- Divide the mixture in half, and purée one half in a food processor or mouli-légume.
- Transfer it to a bowl and stir in the remaining sauce.
Serve warm, or cover, refrigerate, and use within 7 days