Categories: Tomatoes

Ingredients

• Preparation time: 30 minutes
• Yield: About 1 quart
• 1 to 2 tablespoons olive oil
• 1 cup minced onion
• 1 Anaheim or poblano chili, minced
• 1/2 teaspoon salt (possibly more, to taste)
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 3 tablespoons minced garlic
• 3 cups chopped tomatoes (canned OK)
• 1 cup water or tomato juice

Directions

1. Black pepper and cayenne to taste (optional)

2. Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.

3. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.

4. NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!)

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