| Title: | Southwestern Sauce |
| Category: | Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian |
| From: | The Shoshoni Cookbook |
| Ingredients: |
1/2 c almonds
5 cloves garlic- minced
1 jalapeno pepper- minced
1 medium red onion- minced
1 t olive oil
6 c fresh or canned tomatoes- chopped
1/2 c green chilies- diced
1 dried ancho red chile- optional
1 c water
1/2 t sea salt
1 t oregano
1 t cinnamon
2 t cumin
|
| Directions: | Preheat oven to 350F. Spread almonds on a cookie sheet, and roast for 15 minutes until lightly browned. Saute garlic, jalapeno pepper, and onion in olive oil until onion is golden. Add the tomatoes, chilies, water, salt, oregano, cinnamon and cumin and simmer for 10 minutes. Puree the tomato sauce and almonds in a blender (2 cups at a time). Return to pot and simmer sauce for 10 more minutes. This sauce is a complement to any Mexican or Southwestern dish. Spice it up with more chilies if you prefer a hotter sauce. |
| Makes: | 4 to 6 servings |