July 19, 2017
Fresh Tomatoes, Condiments, Sauce,
Tomato/Red Sauces, Fruit, Tomato, Vegetables, Onions, Central/South American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Blender, Stove Top, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Canned Tomatoes, Make it from scratch, Hot Peppers, Spicy more
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"This Salvadorian tomato sauce is often served with pupusas and curtido. Easy to make, and not too spicy. Makes 2 cups"
Heat the oil in a saucepan over medium heat. Add the onion, garlic, and pepper and saute for 2 to 3 minutes, or until the onion is translucent.
Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, then stir in the cilantro.
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