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Mexican: Spicy Tomato Broth

Source of Recipe

From "Mexican Made Easy" by Marcella Valladolid


Recipe Introduction

"SALSA can come in many different textures; this one is actually a broth. Usually used more as a sauce (like for chiles rellenos), this sauce can also be drizzled on flautas or tostadas. Stir it into soups to add a little bit of richness and spice."

List of Ingredients

â—¦ 6 plum tomatoes, cored
â—¦ 1 small white onion, peeled and quartered
â—¦ 2 cloves garlic
â—¦ ½ teaspoon dried oregano, preferably Mexican, crumbled
â—¦ 3 cups chicken broth, preferably organic
â—¦ Salt and freshly ground black pepper


Recipe

Combine the tomatoes, onion, garlic, and oregano in a blender and process until smooth.

Transfer to a heavy medium saucepan and add the broth. Bring to a boil over medium-high heat. Reduce the heat and simmer until bright red, about 10 minutes.

Season with salt and pepper.


Makes 4½ cups