Mexican Sauce
Portion Size: 2 Tablespoons
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3/4 Cup water | |
| 2/3 Cup (6 ounce) can tomato paste | |
| 1/3 Cup loosely packed cilantro leaves | Wash, trim and chop |
| 1/4 Cup chopped onion | Wash, peel and chop |
| 1 Large clove garlic | Wash, peel and mince |
| 1/4 Cup firmly packed dark brown sugar | |
| 3 Tablespoons lemon juice | |
| 1 tablespoon oil | |
| 2 Teaspoons Worcestershire sauce | |
| 1 1/2 Teaspoons prepared mustard | |
| 1 1/2 Teaspoons salt | |
| 3 Tablespoons chili powder | |
| 1/2 Teaspoon ground cumin |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a food processor, add all ingredients. Process until smooth consistency. | |
| 2 | Serve warm or room temperature. |
Posted in Sauce Recipes
