A delicious multi-purpose red sauce that is full of flavor and amazing for a plethora of Mexican food dishes. Â
The all wonder sauce. The Italian marinara if you will. This sauce has taken my food to a level I cannot even explain. My ma was known for her chicken mole dish in our town. She was she was married to a Mexico native, and I remember so many of our guests just raving about her skills. What a wonderful gift she had, to bring people together by filling their bellies with incredible food. She made so many fantastic Latin dishes and I noticed from an early age they had one wow factor. It was the base red sauce! Â
This is the best sauce! It can be used to make enchiladas, Arroz con Pollo, tamale topping, chili relleno, tortilla soup, Chilaquiles, rice, and anything. I make the sauce in a large batch and freeze for up to two months in a quart Ziploc freeze bag.Â
Okay, let us get started!Â
INGREDIENTS:
- 2 – 28- ounce canned whole tomatoes
- 1 cup baby carrots
- 1 orange bell pepper deseeded, and chopped
- 1 green bell pepper deseeded, and chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 6 cloves garlic, chopped
- half a bunch of cilantro, chopped.Â
- 1 cup water
- 3/4 tbsp. cumin
- 1/2 tbsp. oregano
- 1 tsp pepper
- 1/2 tsp salt
DIRECTIONS:
Combine all the ingredients into a stock pot.
Cook in the stock pot for 1 hour on low heat.
After the sauce has cooked for 1 hour, blend with an immersion blender or pour into a blender and puree.
Use immediately, store or dip some chips in it.
ENJOY!
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