This recipe is part of the recipe for Chiles Rellenos
Makes about 2 cups
|1-1/2||pounds tomatoes, peeled and seeded|
|1||medium white onion, chopped|
|1||clove garlic, chopped|
|2||tablespoons vegetable oil|
|1-1/2||cups chicken broth|
|1/2||teaspoon dried thyme leaves, crushed|
- Place tomatoes, onion and garlic in blender; process until smooth.
- Heat oil in deep, large skillet over medium heat until hot. Add tomato mixture; cook and stir 5 minutes.
- Stir broth, thyme and salt into skillet. Bring to a boil over high heat. Reduce heat to medium-low. Cook and stir 10 to 15 minutes until sauce has thickened slightly. Remove from heat; set aside.
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