Mexican recipes
Chili tomato sauce (with Anaheim chiles)
5 (1)
35 min
Serves 4
Mexican
Ingredients
- 3 tbsp olive oil 44 ml olive oil
- 1 can tomatoes (400 g; with juice) 1 can tomatoes (400 g; with juice)
- 3 Anaheim chiles 3 Anaheim chiles
- 1 pickled Jalapeno chile, chopped (optional) 1 pickled Jalapeno chile, chopped (optional)
- Juice from half a lime Juice from half a lime
- 1 tbsp salt 15 ml salt
- Black pepper, to taste Black pepper, to taste
Method
Prepare the Anaheim chiles
Soak the Anaheim chiles in hot water for 15 minutes. Drain and finely chop.
Make the sauce
In a frying pan over medium high heat add the olive oil, tomatoes, Anaheim and Jalapeno chiles, lime juice, salt and pepper. Bring to a boil and lower heat. Simmer for 30 minutes, covered, stirring often, and mashing the tomatoes with the back of a spoon.
Cool down and refrigerate for 1 or 2 hours.
Soak the Anaheim chiles in hot water for 15 minutes. Drain and finely chop.
Make the sauce
In a frying pan over medium high heat add the olive oil, tomatoes, Anaheim and Jalapeno chiles, lime juice, salt and pepper. Bring to a boil and lower heat. Simmer for 30 minutes, covered, stirring often, and mashing the tomatoes with the back of a spoon.
Cool down and refrigerate for 1 or 2 hours.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.