Mexican Hot Sauce

Mom's from Moosewood Cookbook; better than canned enchilada sauce and mom used it on her enchilada's

Yield: 12 servings
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  • 1 cup(s) onion chopped
  • 2 clove(s) garlic crushed
  • 3 cup(s) tomatoes (red or green) chopped
  • 1 cup(s) water
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) cumin
  • 1/4 teaspoon(s) ground coriander
  • 2 teaspoon(s) dry red wine
  • 1/4 teaspoon(s) cayenne
  • 1/4 teaspoon(s) black pepper
  • 1/2 teaspoon(s) chili powder
  • 2 tablespoon(s) tomato paste
  • 2 tablespoon(s) olive oil


  1. 1. Saute onions and garlic in olive oil with 1/2 tsp salt until onion is clear. add spices. Transfer to saucepan and add tomatoes, water, tomato paste and wine. Add remaining salt. Cover and simmer of 1/2 hour or longer. Several hours is best.

  2. Sauce can be left in chunky form or you can puree all or part of it.

  3. Note: Hot spices tend to get hotter as they cook. It is recommended that you add the cayenne a little at a time, so the degree of hotness is to your tolerance.
December 2012

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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