Between clients and chef school homework, it’s been hard for me to invent or rework any other recipes. I’ve had a version of this sauce sitting in my pile of handwritten recipes for over 8 years. Or maybe it was 2 years. I can’t remember.
Anyway, this is a great, basic Mexican-style sauce that works for turkey meatballs, grilled chicken or even Mexican lasagna. The other night I used it over chicken with a spice rub consisting of ground cumin, garlic powder, onion powder, chili powder, a touch of salt and black pepper. Wow. Nice.
You can use green peppers for a bit more authentic flavor, but I happen to hate green pepper. So I used red.
Heat the oil in a large skillet. Add the onion and cook over low heat until softened, about 4 minutes. Add the garlic, peppers, jalapenos and cayenne pepper and cook, stirring occasionally, until the vegetables are all softened. About 20 minutes. Add the tomatoes and cook over moderately high heat, stirring frequently, until cooked down, about 5 minutes. Season with salt and pepper and stir in cilantro. This can be made ahead and frozen!
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