Book:
Raw The Uncook Book
200402d
BBQ or chili sauce to use in Mexican recipes or to top the meat loaf
tomatoes, mexican
Ingredients:
1 c fresh tomatoes, chopped
1/4 c chopped onion
1/2 c sun-dried tomatoes, chopped
1/2 tsp minced garlic
3/4 tsp minced jalapeño
4 fresh basil leaves
1/2 c medjool dates, pitted
olive oil or fresh tomato juice for blending
1/4 c Nama Shoyu or 1 tsp celtic sea salt
1 TBSP olive oil
Directions:
Combine the above in a food processor or blender.
Add a little tomato juice or olive oil if the sauce is too thick to blend.
Stir in Nama Shoyu or sea salt and olive oil.
Keeps for 2 days in the refrigerator
makes 2 1/2 cups