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Vegan Red Mexican Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4 cups
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 cup Spanish onion, minced
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3 cups chopped tomatoes (4 to 6 medium)
  • 1 cup water or tomato juice
  • freshly ground black and cayenne peppers to taste
  • 4 to 6 medium garlic cloves, minced (about 4 teaspoons)
  • fresh chopped cilantro for topping
Instructions
1. Heat the olive oil in a medium-sized saucepan. Add the onion and salt, and saute over medium heat for about 5 minutes, or until the onion is translucent. Add cumin, chili powder, and saute about 5 minutes more.
2. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat. Simmer for 30 minutes (or even longer). Add the black pepper, cayenne, and garlic, at any time during the cooking (the later you add the garlic the more distinct its presence). Add the cilantro when you are finished cooking the sauce.
3. Using an immersion blender, puree the sauce to your liking.