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Latin American Salsa Ranchero - Hot Tomato Sauce Recipe


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     Latin American Salsa Ranchero - Hot Tomato Sauce

Category   Sauces
Sub Category   None

2 tablespoons vegetable oil
1 onion -- finely chopped
3 garlic cloves
1 red jalapeno chile peppers -- chopped
6 ripe firm plum tomatoes -- or 1 cup canned
1 teaspoon tomato paste
1 pinch sugar
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh cilantro

Heat the oil in a pan, add the onion, garlic, and chile, and cook for 8-10 minutes, until softened. Add the tomatoes, tomato paste, sugar, cumin, oregano, and cilantro, and simmer over a low heat for 10-12 minutes, for the flavors to infuse. Remove from the heat and let cool. The sauce will keep, covered, in the fridge for 2-3 days. Makes 1 1/4 cups (5 one-quarter cup servings). Salsa means sauce in Spanish, and in Latin American it is generally an uncooked mixture of chiles and tomatoes. This chunky version has a great affinity with egg dishes, but also with [2&cFavorites] . It is not overly hot and can be enjoyed by those who do not care for sauces that raise your temperature. Cuisine-

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