Recipes from Mexico :: Mexican Salsas and Condiments
6 Tbsp. canola (or other vegetable) oil
1/2 c. chopped white onion
1 c. chopped peeled tomatoes
1 tsp. mashed garlic
1 tsp. dried tarragon leaves
Salt
Pepper
1/2 c. water
1 Tbsp. instant chicken bouillon granules
1 tsp. sugar
1/2 c. capers, washed and drained
Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 Tbsp. of the capers. Cook, covered, for 3 mins. Cool.
Pour mixture into a blender and purée.
To use, pour over cooked meat or chicken and heat in a 350 degrees fahrenheit oven until bubbly.
Arrange on a serving platter, pour sauce over all, and garnish with reserved capers. It is also good with cooked shrimp.
