© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Rick Bayless
Servings: 4 cups
1 pound tomatoes (about 2 large or 8-10 plum)
¾ ounce jalapeño chilies (1-2), stemmed
½ small white onion, thinly sliced
1 ½ cups chicken broth
1 tablespoon vegetable oil or rich tasting lard
salt, to taste depending on salt content of broth
Roasting the tomatoes and chilies:
Roast the tomatoes and chilies on a baking sheet 4 inches below a very hot broiler until blistered and blackened on 1 side, about 6 minutes, then use tongs or a spoon to turn them over and roast the other side. Cool, then peel the tomatoes, collecting all the juices. Roughly the chilies. Coarsely purée the tomatoes (with juices) and the chilies in a food processor or blender. Pulse the mixture only a few time leaving it quite chunky for huevos rancheros, for instance, or run the machine until the sauce is quite smooth if you're preparing, say enchiladas.
Cooking the sauce:
In a medium(8-9 inch) deep, heavy skillet or medium size saucepan heat the oil or lard over medium heat. Add the onion and fry until browned, about 10 minutes. Increase the heat to medium-high, and when very hot, add the tomato-chili mixture. Stir for 5 minutes or so as the mixture sizzles, darkens and thickens, then reduce the heat to medium- low, stir in the broth and let the sauce cook at a gentle simmer for about 15 minutes, until beginning to thicken (though it shouldn't be as thick as spaghetti sauce). Taste and season with salt and it's ready to use.
Per Serving (excluding unknown items): 79 Calories; 2g Fat (25.5% calories from fat); 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1146mg Sodium. Exchanges: ½ Lean Meat; 1 Vegetable.
Very good with enchiladas.