Nadine's Taco Sauce Recipe - Cooking Index
Nadine's Taco Sauce Recipe - Cooking Index
| 2 x | Canned whole tomatoes - | |
| (28 oz cans) | ||
| 1 | Onion (small) | |
| 1 | Green pepper (small) | |
| 3 teaspoons | Chopped jalapeno peppers | |
| 4 oz | Chopped green chilies | |
| 2 teaspoons | Lemon juice | |
| 1 teaspoon | Salt | |
| 1/4 teaspoon | Garlic powder | |
| 1/2 teaspoon | Ground cumin | |
| 1/8 teaspoon | Cumin seeds | |
| 1 teaspoon | Oregano | |
| 1/2 teaspoon | Dried cilantro | |
| 1/2 teaspoon | Dried parsley | |
| 1/8 teaspoon | Cayenne pepper |
Using a food processor, chop tomatoes, onions and peppers to a course consistency. Simmer them with the jalapenos, chilies and lemon juice for about one hour.
Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 minutes before stirring in.
Simmer about 45 minutes after stirring. Put a small amount in a dish to cool for tasting.
Adjust hotness by adding cayenne. For a thinner sauce add a little water while cooking. Refrigerate sauce until ready to use.
Makes about 3 1/2 pints.
Source:
the California Culinary Academy
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