Mexican Sauce

Oxmoor House
about 2 cups


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1 small onion, chopped
1 medium-size green pepper, chopped
1 clove garlic, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1 cup peeled, chopped tomatoes
1/2 cup beef broth
Hot sauce (optional)


Sauté onion, green pepper, and garlic in butter in a large skillet until tender. Add flour, chili powder, and salt; stir until smooth. Cook 1 minute, stirring constantly. Add tomato and beef broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in hot sauce, if desired. Serve sauce hot with roast beef, steaks, meat loaf, or cold meats.

Created date

February 2010