Cabbagetown Enchilada Sauce

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* Exported from MasterCook *

 

Cabbagetown Enchilada Sauce

 

Recipe By :A Taste of Julie Jordan, 100 Top Vegetarian Classics

Serving Size : 0 Preparation Time :0:00

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart canned tomatoes -- or 6 fresh ripe tomatoes

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground dried hot pepper

1/2 teaspoon dried or finely chopped fresh oregano

1/2 teaspoon dried basil

--or--

2 teaspoons finely chopped fresh basil

3 tablespoons light vegetable oil

1 onion -- finely chopped

4 cloves garlic -- finely chopped

1/2 teaspoon salt

2 green peppers -- finely chopped

1/2 cup finely chopped fresh cilantro

 

1. Pour the tomatoes through a strainer or a colander mounted in a bowl to drain

off some juice. You will need about 2 1/2 cups of mostly drained tomatoes to

make a thick salsa. (Save the juice to use in soup or in refried beans.)

 

2. Finely chop the drained tomatoes or squeeze them with your hands to make

small pieces. If you are using fresh tomatoes, chop them up finely.

 

3. Measure out the spices and herbs and mix them together so they're ready to

use.

 

4. In a medium-size frying pan, heat the oil. Add the onion and garlic and saute

for 3-4 minutes, so they just start to cook. Reduce the heat and add the spice

mixture. Saute for 1 minute to enhance the flavors, stirring constantly so

nothing sticks and burns.

 

5. Add the tomatoes. Simmer canned tomatoes for 5 minutes, fresh tomatoes for 15

minutes. Add the salt and green peppers and simmer for 5 minutes more. Add the

cilantro.

 

6. Taste and reseason. If you like hotter salsa, add more hot pepper.

 

Yield: 3 cups.

 

Source:

" A Taste of Julie Jordan, 100 Top Vegetarian Classics, by Julie Jordan, Head

Chef at Omega Institute, Rhinebeck, NY, and original owner of Cabbagetown Cafe,

Ithaca, NY "

S(Formatted by):

" Brenda Adams <badams007 "

Copyright:

" Larson Publications, NY, 1999; ISBN: 0-943014-88-4 "

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NOTES : This enchilada sauce is a richly flavored and mildly spicy tomato-based

sauce. I recommend it as a sauce for enchiladas, burritos, and chile rellenos.