Recipes from Mexico :: Mexican Salsas and Condiments
2 med. onions, chopped
2 small bell peppers, chopped
2 tsp. canola (or other vegetable) oil
4 lbs. ripe plum or regular tomatoes or 2 (20 ounce) cans
Italian plum tomatoes or 4 c. tomato sauce
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. cayenne pepper
Brown onion and green pepper in canola (or other vegetable) oil. Stir frequently over low heat until vegetables are soft and onion is transparent. If using canned tomatoes or Tomato Sauce, stir into the oil mixture. If using fresh tomatoes, peel them over the pot containing the oil mixture and drop in whole tomato. Taste and add spices. Simmer, covered, for about 1 hour, then adjust seasonings.
Southwestern Tomato Sauce can be stored, covered, in the refrigerator for about 1 week, or frozen for up to 9 months.
