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Camarones A La Diabla Mexican Sauce - Mexican Red Sauce
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Jo-Tina Baldoni

Serves/Makes:2 quarts

  • 2 14.5 oz (406 grm). cans tomatoes (diced)
  • 1 6 oz (168 grm). can tomato paste
  • 1 medium onion, chopped
  • 1 cup (225 ml) water (set aside 1/2 cup)
  • 1/4 cup (60 ml) olive oil
  • 1 clove garlic, crushed
  • 2 tbsp (30 ml) cilantro (leaves only, chopped fine)
  • 1 tsp (5 ml) lemon juice
  • 1/4 cup (60 ml) green peppers (diced)
  • 1 medium jalapeno, chopped (optional)
  • 1 tbsp (15 ml) cumin
  • 1 tsp (5 ml) chili powder
  • 1 tsp (5 ml) paprika
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) salt, to taste
  • Combine all ingredients, except for the 1/2 cup (125 ml) of water in a food processor or blender and blend until smooth.
  • Pour sauce into a medium sauce pan and add remaining 1/2 cup (125 ml) of water.
  • Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes.
An excellent sauce for shrimp, tamales, enchiladas and Mexican chicken casseroles.

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