Recipe - Chile-Spiked Spoonbread

1 md Onion; minced
2 tablespoon Salad oil
3 One half cup Tomato puree
2 Cloves garlic; minced or
pressed
4 tablespoon Chile powder
One half teaspoon Ground cumin
One fourth teaspoon Oregano leaves; crumbled
1 teaspoon Salt

Kathy Peacock KPEACOCK@stac.com Chile powder instead of a paste from
dried chiles make this sauce easier to prepare: In a pan, cook onion in oil
over medium heat just until limp. Add tomato puree and garlic. Gradually
stir in chili powder. Add cumin, oregano, and salt. Cover and simmer for
30 minutes, stirring frequently, to blend flavors. Pour through wire
strainer. Makes about 3 cups.

CHILEHEADS ARCHIVES

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