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Posted By Nava On July 28, 2011 @ 4:23 pm In Simple Sauces and Such | No Comments
Cooked tomato-based sauces such as this one are more common in some parts of the Southwest than in others. It’s a good bet for those who are wary of super-hot chile sauces—it’s milder and has a more familiar flavor. This is flavored with what are known as the “Spanish seasonings.”
Makes about 2 cups
Heat the oil in a deep saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent.
Add the bell pepper and continue to sauté for another minute or so, then add all the remaining ingredients and simmer over very low heat, covered, for 25 to 30 minutes. Remove from the heat and use as directed in enchilada recipes.
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