Recipe - Quick Mild Mexican Red Sauce

1 cn (28oz.) tomatoes, drained
2 Green peppers, chopped
1 small Onion, chopped
1 tablespoon Oregano
1 tablespoon Basil
1 tablespoon Ground corriander
One half teaspoon Crushed red pepper
1/8 teaspoon Pepper
2 tablespoon Fresh cilantro, chopped
1/8 teaspoon Salt

Heat skillet prepared with nonstick coating. After running ingredients
through a blender, add to the pan and stir for about four minutes.

Posted to fatfree digest V96 #244

From: Sylvia LeReverend sylvia@cs.toronto.edu (by way of

Date: Tue, 3 Sep 1996 10:33:39 0400