Taco Sauce


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Use as a sauce or topping for fish, meat or poultry main dishes. Use in tacos, tostadas, and nachos and as a dip for tortilla chips or vegetable crudités.

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  • 1 Tbs. oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 1/2 red or green chili pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 clove garlic, crushed
  • Pinch salt, pepper and sugar
  • 14 oz. canned tomatoes
  • Tomato paste

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Heat the oil in a heavy-based saucepan and when hot, add the onion and pepper. Cook slowly to soften slightly. Chop the chili and add with the cumin, coriander, garlic, and cook a further 2-3 minutes. Add sugar, seasonings and tomatoes in their juice. Break up the tomatoes with a fork or a potato masher. Cook a further 5-6 minutes over moderate heat to reduce and thicken slightly. Add tomato paste for color, if necessary. Adjust seasoning and use hot or cold according to your recipe.

Freezing: Fill rigid containers with sauce at room temperature. Label and freeze for up to 3 months. Defrost at room temperature, breaking the sauce up as it thaws.


Yield: ½ pint

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