Mexican Sauce

Oxmoor House
1 quart


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1 clove garlic, minced
1 1/2 teaspoons salt
1 small onion, finely chopped
2 tablespoons olive oil
4 (8-ounce) cans tomato sauce
1 (10 1/2-ounce) can beef consommé, undiluted
1/2 (4-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin


Place garlic in a large heavy skillet; sprinkle with salt, and mash well with the back of a spoon to combine. Add onion and olive oil; sauté until onion is transparent. Stir in tomato sauce, beef consommé, chiles, and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Cover and refrigerate overnight. Serve at room temperature.

Created date

February 2010