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A fabulous and easy sauce. Use to make enchiladas, or try as a sauce for mexican pizza.

Adapted from CookingLight. Orginal recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp EVOO
  • 1 medium vidalia onion, finely diced
  • 2-4 garlic cloves,  minced
  • 1/2  cup  organic vegetable broth
  • 1  tablespoon  chili powder
  • 1  tablespoon  honey
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1  (28-ounce) can crushed tomatoes, undrained
  • 1/2 bunch cilantro, rinsed and dried and chopped (stems and leaves)

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients.
  3. Reduce heat, and simmer UNCOVERED 30 minutes or until thickened.
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