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Salsa Roja (Red Sauce) Recipe

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This recipe for Salsa Roja (Red Sauce), by , is from Gringo's Guide to Mexican Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/2 onion, chopped
4 cloves garlic
1/2 tsp. salt
3 tbsp. olive oil
3 large tomatoes, chopped fine
3 tbsp. anch paste, or 4 to 5 tablespoons Santa Cruz chile paste
Black pepper to taste

Directions:
Directions:
Saute onions and garlic in olive oil. Add tomatoes, salt and pepper. Cook until tomatoes are soft. Add chile and cook 8 -12 minutes, unitl sauce is thick. Remove from heat and cool. Put in blender, puree until VERY SMOOTH & THICK.

Hint: If the sauce doesn't thicken properly, use two teaspoons of cornstarch disolved in a tablespoon of water. Add to salsa, stir until thickened.

Preparation Time: 20 minutes

Makes 2 cups

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serving suggestion: Steam a head of cauliflower until tender. Place cauliflower in serving dish and pur red sauce over the vegetable. Cut a jalapeno in rounds and place base of cauliflower. Sprinkle with chopped green onions or chives. You can do this with broccoli also.

 

 

 

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