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Mexican chili sauce.

Mixican Chili Sauce

Use this sauce as you would catsup to season many foods. 2 large cans (28 oz. each) cut tomatoes 4 large cans (7 oz. each) diced green chilies 1 can (6 oz.) tomato paste 1/2 cup diced green bell pepper 1/2 elmon, end removed, chopped 2 tablespoons cocoa 1-1/2 teaspoons ground cumin 1/4 cup minced coriander (cilantro) Salt Quesadillas (recipe follows)

Combine tomatoes and liquid, chilies, tomato paste, bell pepper, lemon, cocoa, cumin, and coriander. In a blender smoothly puree a portion of the mixture at a time. Combine all the pureed sauce and season with salt. Use sauce, or cover and refrigerate up to 1 week. Freeze for longer storage.

One way to serve: spoon about 1 tablespoon sauce onot each quesadilla; fold to enclose filling. Makes 2 quarts sauce.

Quesadillas. Allow 2 flour tortillas, 7-inch size, for a serving. Lay tortillas slightly apart on 1 or more baking sheets. Sprinkle each tortilla with about 1/3 cup shredded jack cheese. Bake in a 350[deg.] oven until cheese melts, about 5 minutes. Use hot.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Mar 1, 1985
Words:183
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