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Mexican Sauce

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  Onion 1 Medium, chopped
  Green pepper 1⁄2 , chopped
  Garlic 1 Clove (5 gm), finely chopped
  Vegetable oil 1 Tablespoon
  Chopped ripe tomatoes 2 Cup (32 tbs)
  Chopped green chilies 1⁄2 Cup (8 tbs)
  Red pepper sauce 5 Drop
  Sugar 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon

Cook and stir onion, green pepper and garlic in oil in 2-quart saucepan until green pepper is tender, about 5 minutes.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Simmer uncovered until slightly thickened, about 15 minutes.

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