This recipe is part of the recipe for Crab and Corn Enchilada Casserole
Makes about 3 cups sauce
|2||cans (15 ounces each) no-salt-added stewed tomatoes, undrained or 6 medium tomatoes|
|2||teaspoons olive oil|
|1||medium onion, chopped|
|1||tablespoon minced garlic|
|2||tablespoons chili powder|
|2||teaspoons ground cumin|
|2||teaspoons dried oregano leaves, crushed|
|1||teaspoon ground cinnamon|
|1/4||teaspoon red pepper flakes|
|1/4||teaspoon ground cloves|
- Place tomatoes with juice in food processor or blender; process until finely chopped. Set aside.
- Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add chili powder, cumin, oregano, cinnamon, red pepper flakes and cloves. Cook and stir 1 minute. Add tomatoes; reduce heat to medium-low. Simmer, uncovered, 20 minutes or until sauce is reduced to 3 to 3-1/4 cups.
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