Sauce & Pickle Recipes > Mexican Sauce
1 onion peeled and chopped finely
1 green pepper chopped
1 clove garlic peeled and chopped
1/2 pint bouillon (or vegetable stock)
1 can tomatoes
2 teaspoons chilli powder
salt
black pepper
(see measure conversions for more information)
- Gently cook the onion, green pepper and garlic for a few minutes or until soft but not browned.
- Add the stock or bouillon.
- Add the tomatoes, chilli powder and salt and pepper as required.
- Allow to simmer very gently for about 1 hour.
- Stir often to prevent sticking.
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Comment Script
How to make Mexican sauce:
This sauce can be used for pasta, meat and egg dishes.
Ingredients
2 tablespoons butter1 onion peeled and chopped finely
1 green pepper chopped
1 clove garlic peeled and chopped
1/2 pint bouillon (or vegetable stock)
1 can tomatoes
2 teaspoons chilli powder
salt
black pepper
(see measure conversions for more information)
Method
- Heat the butter in a heavy pan.- Gently cook the onion, green pepper and garlic for a few minutes or until soft but not browned.
- Add the stock or bouillon.
- Add the tomatoes, chilli powder and salt and pepper as required.
- Allow to simmer very gently for about 1 hour.
- Stir often to prevent sticking.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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