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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.
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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
Date:Mar 1, 1985
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