Southwestern Tomato Sauce
2 medium onions, chopped
2 small bell peppers, chopped
2 teaspoons vegetable oil
4 pounds ripe plum or regular tomatoes or 2 (20 ounce) cans
Italian plum tomatoes or 4 cup tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
Brown onion and green pepper in vegetable oil. Stir frequently over low heat until vegetables are soft and onion is transparent. If using canned tomatoes or Tomato Sauce, stir into the oil mixture. If using fresh tomatoes, peel them over the pot containing the oil mixture and drop in whole tomato. Taste and add spices. Simmer, covered, for about 1 hour, then adjust seasonings.
Southwestern Tomato Sauce can be stored, covered, in the refrigerator for about 1 week, or frozen for up to 9 months.
Mexican Cabbage Relish
Posted by Chyrel at recipegoldmine.com 10/4/2001 11:18 am
Serves 3 - 4 as a side dish.
Mix together:
1 cup green cabbage, finely chopped
3 tablespoons kosher salt
Let sit for 10-15 minutes, then rinse thoroughly and drain.
Stir in:
1/4 cup red onion, finely chopped
1 teaspoon cumin seeds, lightly toasted in a dry cast-iron pan
1/4 cup olive oil
Cover and let sit several hours, or refrigerate overnight. Serve at room temperature.
Creme Mexicana (Mexican Style Thick Cream)
Posted by swm56 at recipegoldmine.com 6/13/01 10:08:58 am
Source: Rick Bayless-One Plate at a Time
Makes about 1 cup
1 cup heavy whipping cream
1/4 cup good quality commercial sour cream with active cultures
or 2 tablespoons buttermilk with active cultures
In a small saucepan, heat the cream just long enough to take the chill off to bring it to body temperature. If you have ready access to a low-range instant read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar. Set the lid on the jar (but do not tighten it), then place the jar in a warmish place (it shouldnt be over 90 degrees). After 12 hours, the cream should be noticeably thicker.
Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening. Crema will last for at least a week in the refrigerator.
Crema
Crema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, etc.
1 cup heavy whipping cream
2 tablespoons buttermilk
Heat the cream in a small saucepan just until the chill is off the cream (do not heat above 100 degrees F).
In a small glass jar, combine ingredients. Cover the jar loosely. Let it stand at room temperature for 12 to 24 hours, until the cream is thickened and tart. Stir the crema well, cover it, and refrigerate it to complete the thickening. Refrigerate. Use as needed. It keeps for up to 10 days.
Use instead of sour cream to garnish dishes.
Avocado Crema
1 fresh avocado
1 cup Crema
Juice of 1 Mexican lime
Put ingredients in a blender and pulse until combined.
Chipotle Crema
2 cups Crema
1 clove garlic, roasted and peeled
2 tablespoons canned chipotle chiles in adobo sauce
Puree ingredients in a blender.
Red Chile Crema
4 whole dried red chiles
1 cup water
Place dried chiles on a baking sheet and roast at 325 degrees F for 5 minutes. Remove seeds, and boil in 1 cup of water until soft. Puree in a blender and season with a pinch of salt.