- 3 tablespoons vegetable oil
- 1 cup finely chopped onions
- ½ teaspoon finely chopped garlic
- 5 medium tomatoes peeled, seeded and finely chopped
- -or- substitute 1 2/3 cups chopped canned Italian plum tomatoes
- 3 canned serrano chilies drained, rinsed in cold water and finely chopped
- -or- substitute one 4-ounce can chopped green chilies
- ½ teaspoon sugar
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoon finely chopped fresh cilantro optional
- In a heavy 2- to 3-quart saucepan, heat 3 tablespoons of oil over moderate heat until alight haze forms above it. Add the onions and garlic, and cook, stirring frequently for 4or 5 minutes, or until the onions are soft and transparent but not brown.
- Stir in the tomatoes, chilies, sugar, salt and a few grindings of black pepper. Whenthe mixture comes to a boil, reduce the heat and simmer uncovered, stirring occasionally,for 15 minutes, or until most of the tomato juices have evaporated and the sauce s a thickpuree.
- Turn off the heat and cover the pan to keep the sauce warm.
We usually serve this sauce over poached eggs, but it may be served over friedtortillas and fried eggs, garnished with avocado slices. Ranch eggs is one of thefour or five most requested dishes requested at Klocks Kitchen when our kids, and friends,come home. Jimmy Richmonds’ Salsa, Pecan Pie, and Karen’s Brownies are right upthere too. (adapted from Time-Life, Latin-American Cooking) This recipe has been kitchen tested.