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Mexican Sauce

Yield 1 quart


  • 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

How to Make It

  1. 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.

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