Mexican Hot Sauce (Sauce for Zucchini Enchiladas) Recipe

  • 2 cups Chopped Onion
  • several cloves of garlic, crushed
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 6 cups chopped tomatoes
  • 2 cups water
  • 4 tablespoons tomato paste
  • 3 tablespoons dry red wine
Sauté onion, garlic and salt in olive oil until the onion is clear. Add spices and mix. Add tomatoes, water, tomato paste, and wine. Simmer for 30 minutes or longer, several hours is best. Hot spices tend to get hotter as they cook. Dutch oven size is 10 inch or smaller.
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