Saturday, April 18, 2015

Mexican sauce for rellenos, huevos, rancheros or omelette

1 Bell Pepper
1 Lg. Purple/yellow onion
4 Cloves garlic
1 Bunch small green onions
3 Fresh long green chilies (roasted and peeled)
1/2 lb. Fresh mushrooms
1/2 Bunch cilantro
3 Fresh tomatoes
2 c. Vegetable/chicken broth
1 tbsp. Cornstarch
   1. Saute chilies, bell pepper, onion, garlic, mushrooms, and pimento in 1 tablespoon of virgin olive oil, at very low heat.
   2. Add the rest of the ingredients and simmer for 15 minutes. You can thicken with cornstarch, potato flour, or agar.
   3. Spice to your taste. I use a dash of Vegit-Salt, oregano, cumin, and 2 ounces of white wine.

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