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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. | 2. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. | 3. Drain, but reserve 1/3 cup of the cooking liquid. | 4. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. | 5. Add garlic; blend until the garlic is finely dispersed throughout the liquid. | 6. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. | 7. Heat the olive oil in the bottom of a sauce pan. | 8. Add the chopped onion and saute a couple of minutes. | 9. Add the sauce from the blender. | 10. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. | 11. Taste, and add salt if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6		red	251.16	55.692	13.104000000000001	2.184
serrano pepper	2 -4			0.0	0.0	0.0	0.0
garlic clove	3		peeled chopped	-	-	-	-
chicken bouillon	3	tablespoons		48.06	3.2418	2.9988	2.4984
water	1/3	cup		0.0	0.0	0.0	0.0
onion	1/4		chopped	16.0	3.736	0.44	0.04
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.