Serves: 13
Total Calories: 64
1. Put the tomatoes, onion, and garlic in a blender and purée until smooth. Heat the oil in a medium saucepan then pour in the tomato mixture. Cook over medium-high heat, stirring, until the tomato juices reduce a little, 3 to 4 minutes.
2. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered, stirring occasionally, 12 to 15 minutes, to blend the flavors. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomato Sauce for Stuffed Chiles recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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