Recipes

Mexican Red Chile Sauce

  • Servings: 4 cups
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 cups beef broth
  • 1 -16 oz can diced tomatoes - with liquid
  • 2 cups onions, chopped
  • 7 garlic cloves
  • 1 teaspoon sugar
  • 3 tablespoons Ryan's secret spice mix
  • 1 cup onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 green chili pepper, finely chopped
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon cilantro, chopped

Directions

Place ingredients from broth to cayenne pepper in a medium pot over medium-high heat and bring to a boil. Reduce heat to low and simmer for 20 minutes. Pour into a blender and puree.

Return mixture to the pot and add the rest of the ingredients. Bring to a simmer for another 15 minutes or until vegetables are tender. Remove from heat and stir in cilantro.
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