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 a light haze forms above it. Add the onions and garlic, and cook, stirring frequently for 4 or 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. When the 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 thick puree.
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 fried tortillas and fried eggs, garnished with avocado slices. Ranch eggs is one of the four 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 up there too.
(adapted from Time-Life, Latin-American Cooking)
This recipe has been kitchen tested.
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