The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Chilean Sauce (Salsa Chilena)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups beef stock 1 medium onion, finely chopped 2 medium tomatoes, peeled and chopped
2 tablespoons lemon juice salt, freshly ground pepper 1/4 cup olive or vegetable oil



1 Put the stock and onion into a saucepan and simmer, uncovered, over moderate heat until the onion is tender. Pour into a blender or food processor and reduce to a puree. Set aside.
2 Put the tomatoes into the blender or food processor and reduce them to a puree. Pour the puree into a small saucepan and cook, stirring, until it is thick. Stir the tomato into the stock and onion mixture. Add the lemon juice and salt and pepper to taste. Allow to cool, then gradually beat in the oil. The sauce should be thick. If necessary, beat in more oil.

Back