This sauce works beautifully on chiles rellenos, fried zucchini blossoms, simple quesadillas, and other Mexican specialties. It keeps for several weeks in the fridge, so I like to have a jar on hand.
Ingredients
Serves 61/2–7 cups
1
tablespoon
vegetable oil
1
tablespoon
butter
1
large
onion, cut in 1/4" slices
1
tablespoon
garlic, crushed
2
28-ounce cans
tomatoes
1/8
teaspoon
sugar
2
bay leaves, crumbled
2
teaspoons
ground cumin
1/2
teaspoon
salt
Directions
1. Heat the oil and butter in a skillet set to medium-high heat.
2. Add the onions and sauté until dark, golden brown, and beautifully caramelized. Remove and set aside.
3. Place the garlic, tomatoes, and half of the onions into a blender and puree until smooth.
4. Pour the pureed mixture into a saucepan and add the sugar, bay leaves, cumin, salt, and the remaining onions. Heat to a simmer and serve.
Preparation time: 20–25 minutes.
A Barbara Adams Beyond Wonderful recipe with Home Chef Mexico, Yolanda Resendiz.
