Recipe - Adaptable Red Chili Sauce With Tomatoes

2 pound Canned whole tomatoes OR
2 cup Tomatoes packed in tomato
puree
1 Clove garlic; roughly
chopped
4 tablespoon Red chili peppers
One half small Onion; roughly chopped
One half teaspoon Cayenne
One half teaspoon Cumin; ground
One fourth teaspoon Oregano
Salt and pepper

From: tpogue@ids2.idsonline.com (terry pogue)

Date: Sun, 30 Jun 1996 18:41:13 +0100
Place all the ingredients in a processor and blend until reduced to a
smooth puree, about 1 minutes. Transfer to a saucepan, bring to a boil over
medium heat, stirring once or twice to prevent scorching, and cover the
pan. Reduce heat to a low and simmer for 10 minutes, The sauce is done when
the raw tomato and red chili taste are gone. Once cooled, it will be about
as thick as ketchup, suitable to use as a thick meat marinade or to moisten
fillings that need to remain fairly stiff, such as tamales.

FOR ENCHILADA SAUCE. Dilute with Three fourths to 1 cup water and adjust salt as
needed. This amount will sauce enchiladas for 4 people.

MCRecipe Digest V1 #135

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.