July 24, 2016
Condiments, Vegetables, Onions,
Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Special Diet - Weight Watchers etc., Canned Tomatoes, Make it from scratch, Hot Peppers, Spicy more
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"This is out of a Clean Eating magazine. This is pretty hot, for a milder version, remove the seeds from one or both serranos."
Place first 10 ingredients in a blender; process until smooth.
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture. Bring to a boil; cook, stirring occasionally, until reduced to 2 cups, about 10 minutes. Place cornstarch in a small bowl, and add 2 teaspoon water; stir until smooth. Add cornstarch mixture to pan; cook 1 minute or until mixture thickens, stirring constantly.
Cool completely. Cover and refrigerate up to 2 weeks.
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