| Notice the Sauce! |
This sauce is easy to whip up, makes over two cups, and keeps well in the fridge. I also like this sauce drizzled on soups and sauteed vegetables.
Ingredients:
1 T olive oil
1/2 cup chopped onion
2 large cloves garlic, minced
1 - 14.5 can diced tomatoes, drained
1 cup tomato sauce
2 chipotle chilies in adobo, chopped
1 smidge stevia powder
1/2 t salt
3/4 cup coconut milk
Distructions:
Saute the onion in the olive oil on medium heat for about 3 minutes. Add the garlic and cook for another minute. Stir while it gets to know the onion. Garlic is delicate and when burned it becomes bitter.
| Adobo Sauce sans Tostada |
Place the drained tomatoes and tomato sauce into your blender and whip it up for a bit. Leave it as chunky or make it as smooth as you like. Next, add the tomato mixture along with everything else except the coconut milk to the onions and garlic. Simmer, partially covered, for about 15 minutes. Stir occasionally.
Finally, pour in the coconut milk and simmer, uncovered, for another minute. Stir and marvel at the lovely sauce that you've created. Remove from the heat and use or store in a jar in your fridge.
Today I used some of this delicious sauce on top of a cauliflower and carrot soup that I created out of some leftovers in my fridge. Will share that recipe with you sometime this week.
Note: The liquid I drained off of the diced tomatoes was poured into a container in the freezer that contained a vegetable soup. As my mother used to say, "Waste not, want not". She also used to say that some day I'd thank her and a penny saved is a penny earned. Two out of three isn't bad!
Loveya
The Mom
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