Mexican chili sauce Essay

Mixican Chili Sauce



Use this sauce as you would catsup to season many foods. 2 large
cans (28 oz. each) cut tomatoes 4 large cans (7 oz. each) diced green
chilies 1 can (6 oz.) tomato paste 1/2 cup diced green bell pepper 1/2
elmon, end removed, chopped 2 tablespoons cocoa 1-1/2 teaspoons ground
cumin 1/4 cup minced coriander (cilantro) Salt Quesadillas (recipe
follows)

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Combine tomatoes and liquid, chilies, tomato paste, bell pepper,
lemon, cocoa, cumin, and coriander. In a blender smoothly puree a
portion of the mixture at a time. Combine all the pureed sauce and
season with salt. Use sauce, or cover and refrigerate up to 1 week.
Freeze for longer storage.



One way to serve: spoon about 1 tablespoon sauce onot each
quesadilla; fold to enclose filling. Makes 2 quarts sauce.



Quesadillas. Allow 2 flour tortillas, 7-inch size, for a serving.
Lay tortillas slightly apart on 1 or more baking sheets. Sprinkle each
tortilla with about 1/3 cup shredded jack cheese. Bake in a 350[deg.]
oven until cheese melts, about 5 minutes. Use hot.

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