Moosewood Mexican Red Sauce Recipe

Name: Moosewood Mexican Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 cup onion, minced; 1/2 teaspoon salt; 1 1/2 teaspoons cumin; 2 teaspoons chili powder; 3 cups chopped tomatoes (peeling and seeding optional); 1 cup water or 1 cup tomato juice; black pepper, to taste; cayenne pepper, to taste; 4 -6 garlic cloves, minced; 1/4 cup cilantro, minced

Servings: persons

2 teaspoons olive oil
1 cup onion, minced
1/2 teaspoon salt
1 1/2 teaspoons cumin
2 teaspoons chili powder
3 cups chopped tomatoes (peeling and seeding optional)
1 cup water or 1 cup tomato juice
black pepper, to taste
cayenne pepper, to taste
4 -6 garlic cloves, minced
1/4 cup cilantro, minced

1
Heat olive oil in a medium-sized saucepan. Add onions and salt, and saute over medium heat for about five minutes, or until the onion is translucent. Add cumin and chili powder, and saute about five minutes more.
2
Add chopped tomatoes and water/juice. Bring to a boil, artially cover and lower the heat. Simmer at least 30 minutes; even longer. Add black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more prevelant the flavor). Add the cilantro when finished cooking the sauce.
3
The sauce can be left in chunky form, or pureed in a blender to make smooth.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup onion, minced, 1/2 teaspoon salt, 1 1/2 teaspoons cumin, and more.

Yes, Moosewood Mexican Red Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moosewood Mexican Red Sauce

How did you like this recipe?

Frequently Asked Questions