Source:

Jo-Tina Baldoni

Serves/Makes:2 quarts

Ingredients

• 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

Preparation

• 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.

Comments

An excellent sauce for shrimp, tamales, enchiladas and Mexican chicken casseroles.