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Kathleen's Mexican Chiliquelle Sauce Recipe

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This recipe for Kathleen's Mexican Chiliquelle Sauce is from The Kitchen Is Always Open, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14.5 can petite cut diced tomatoes with green chilies
1/2 c chicken stock
1/4 c diced onion
1 whole jalapeņo pepper, seeded and chopped fine
2 cloves garlic, minced
1 T vegetable oil
2 t. cumin
1/2 t. salsa salad seasoning (Mexican seasoning)
salt and pepper to taste
Directions:
Directions:
Heat oil in med. size saute pan and add onions and saute for 15 minutes. Add pepper, garlic and spices. Saute 10 minutes. Add tomatoes with juice and chicken stock. Boil one minute. Reduce heat and simmer 30 minutes. Salt and pepper to taste. Add 1 t. sugar if needed. Cool. Puree in blender. Serve over chicken or in your favorite Mexican dish
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I fell in love with this sauce at a local Mexican restaurant. It was very unique and full of flavor. I asked for the recipe but the restaurant manager kindly refused my request! So I did some research and came up with my own version - which in my opinion, beats the restaurant's sauce, hands down!

 

 

 

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