Southwestern red (rojo) sauce
Southwestern red (rojo) sauce
This is my enchiladas sauce, but it is so versatile. It’s great in a burrito, drizzled over a taco or as a dip for tortilla chips.
Yields: 1 cup
Ingredients
2 cups tomatoes – rough chop
½ cup fire roasted red peppers
1 -2 tablespoons red Fresno chili – rough chop
½ cup onion – rough chop
1 tablespoon garlic – sliced
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon cumin
Steps
Put all the ingredients, except the lime juice in a high-speed blender. Blend until it is the consistency you like. Pour it into a small saucepan. Bring the sauce to a simmer. Cook for 10-15 minutes.
Remove it from the heat. Add the lime juice. Taste, adjust seasoning as needed. Cool it and store in the fridge for 7 to 10 days.
Rayne Kuntz