Mexican Tomato Sauce

Mexican Tomato Sauce

Mexican Tomato Sauce

Makes 2 cups

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Active time: 15 minutes

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Start to finish: 40 minutes

VARIATIONS

For a spicier sauce, substitute 2 finely chopped canned chipotle chiles in adobo sauce in place of the green chiles.

Substitute red or white wine for the stock.

3 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

³/₄ cup chicken stock or vegetable stock

1 (15-ounce) can tomato sauce

1 (4-ounce) can chopped mild green chilies, drained

¹/₄ cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

1. Heat olive oil in a heavy saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until the onion is translucent. Reduce the heat to low, stir in the chili powder, cumin, and oregano, and cook, stirring constantly, for 1 minute.

2. Stir in stock, tomato sauce, and green chilies. Whisk well, bring to a boil, and simmer sauce, uncovered, for 15 minutes, stirring occasionally, or until the sauce is reduced by ¹/₄.

3. Stir in cilantro, and season to taste with salt and pepper. Serve hot or at room temperature.

Note: The sauce can be refrigerated for up to 4 days, or freeze it for up to 3 months.