Salsa Especial Authentic Mexican Recipe
This sauce works beautifully on chiles rellenos, fried zucchini blossoms, simple quesadillas, and other Mexican specialties. It keeps for several weeks in the fridge, so I like to have a jar on hand.
Ingredients
| 1 | tablespoon | vegetable oil |
| 1 | tablespoon | butter |
| 1 | large | onion, cut in 1/4″ slices |
| 1 | tablespoon | garlic, crushed |
| 2 | 28-ounce cans | tomatoes |
| 1/8 | teaspoon | sugar |
| 2 | bay leaves, crumbled | |
| 2 | teaspoons | ground cumin |
| 1/2 | teaspoon | salt |
Directions
1. Heat the oil and butter in a skillet set to medium-high heat.
2. Add the onions and sauté until dark, golden brown, and beautifully caramelized. Remove and set aside.
3. Place the garlic, tomatoes, and half of the onions into a blender and puree until smooth.
4. Pour the pureed mixture into a saucepan and add the sugar, bay leaves, cumin, salt, and the remaining onions. Heat to a simmer and serve.
Preparation Time:
20–25 minutes.
