taco sauce

Aaron has made several rounds of this yummy taco sauce using our end-of-summer tomatoes. The recipe came from the October 2008 issue of Eating Well magazine. If you have never seen this magazine, you should definately pick it up. It focuses on seasonal ingredients in each issue---and seasonal produce is always the least expensive in the grocery store.

1 T olive oil
1 c. diced onion
2 medium chili peppers (poblano, new mexico, or anaheim) diced [we used the banana peppers from our garden]
2 cloves garlic, minced
1 1/2 lbs. tomatoes, diced (about 4 1/2 cups)
1 T. ancho chili powder or chili powder
1 t. ground cumin
1 t. salt
1/2 t. cayenne pepper, or to taste
1/4 c. fresh cilantro
2 T. fresh lime juice

Cook the onions, peppers, and garlic in the olive oil until onion in soft and beginning to brown.
Add tomatoes, chili powder, cumin, salt, and cayenne. Cook, stirring occasionally, until tomatoes have broken down and thickened slightly.
Transfer to a food processor (or blender) and pulse to desired consistency. We whiz it till it is all smooth with no chunks.
Sit at room temp till cool (about 1-2 hours), add cilantro and lime.

NOTE:
This sauce is excellent for freezing!! Just don't add the cilantro and lime. Instead you will add those ingredients when you thaw it out. A little bit of this sauce goes a long way, so you can freeze it in quart sized ziplocks, and it will keep for 6 months.

Super yummy on scrambled eggs & sliced avacados.