A delicious multi-purpose red sauce that is full of flavor and amazing for a plethora of Mexican food dishes.
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!
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.
Okay, let us get started!
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.
- 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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