Moosewood Mexican Red Sauce
A friend gave me the Moosewood cookbook, filled with delicious vegetarian recipes, including this one! I use canned petite diced tomatoes instead of water and chopped tomatoes. You can add crushed red pepper or jalapeno for extra heat.
A friend gave me the Moosewood cookbook, filled with delicious vegetarian recipes, including this one! I use canned petite diced tomatoes instead of water and chopped tomatoes. You can add crushed red pepper or jalapeno for extra heat.
- Carbohydrate 135.331876398792 g
- Cholesterol 389.760000329484 mg
- Fat 102.123846717237 g
- Fiber 0.194234725726975 g
- Protein 91.6338842440385 g
- Saturated Fat 61.7760583298556 g
- Serving Size 1 1 serving(s) (1345g)
- Sodium 1429.48802898209 mg
- Sugar 135.137641673065 g
- Trans Fat 5.26120103218113 g
- Calories 1807 calories
Step-by-step
- Heat olive oil in a medium-sized saucepan.
- Add onions and salt, and saute over medium heat for about five minutes, or until the onion is translucent.
- Add cumin and chili powder, and saute about five minutes more.
- Add chopped tomatoes and water/juice.
- Bring to a boil, partially cover and lower the heat.
- Simmer at least 30 minutes; even longer.
- Add black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more prevalent the flavor).
- Add the cilantro when finished cooking the sauce.
- The sauce can be left in chunky form, or pureed in a blender to make smooth.
My Love Affair with Moosewood Mexican Red Sauce
My kitchen is my sanctuary. It's where I escape the everyday hustle and bustle of life, a place where creativity flows as freely as the spices I use. Today, I want to share one of my absolute favorite recipes – a vibrant, flavorful, and incredibly versatile Mexican red sauce adapted from the beloved Moosewood cookbook. This sauce isn't just a recipe; it's a journey, a testament to the simple pleasures of cooking and sharing food with loved ones.
The Moosewood cookbook itself is a treasure trove of vegetarian delights. It's a gift from a dear friend, a culinary passport to a world of flavor and imagination. This particular recipe, the Mexican red sauce, quickly became a staple in my kitchen. I love its adaptability. Sometimes, I crave a chunky sauce, perfect for spooning over hearty burritos or enchiladas. Other times, I prefer a smooth, velvety texture, ideal for drizzling over grilled vegetables or tacos. The beauty of this recipe lies in its simplicity and its capacity to be customized to your exact preferences.
The ingredients are humble but potent: onions, garlic, chili powder, cumin, and of course, tomatoes. The tomatoes are the stars of this show. I've experimented with different varieties – fresh, canned, even sun-dried – each lending its unique character to the final product. Currently, my preference leans towards canned petite diced tomatoes. They offer a convenient and consistent texture, eliminating the need for chopping and seeding. Plus, they provide a rich, concentrated tomato flavor that's hard to beat.
The process of making this sauce is almost meditative. The gentle sizzle of onions in olive oil, the fragrant blend of spices filling the air – it's an experience that soothes my soul. I often find myself lost in the rhythm of chopping, stirring, and simmering, the quiet hum of the kitchen a comforting backdrop to my culinary creation. The longer the sauce simmers, the richer and deeper its flavor becomes. I often let it simmer for well over an hour, allowing the spices to meld together and the tomatoes to break down into a luscious, flavorful base.
I like to experiment with the level of heat. A dash of cayenne pepper adds a subtle kick, while a chopped jalapeño brings a more assertive spice. This adaptability allows me to tailor the sauce to my mood or the occasion. A simple dinner calls for a milder sauce, while a spicy fiesta demands a bolder, more fiery concoction. The addition of fresh cilantro at the end brightens the sauce with a fresh, herbaceous note, perfectly complementing the earthy warmth of the spices.
The versatility of this Moosewood Mexican red sauce knows no bounds. It's fantastic as a base for tacos, burritos, enchiladas, or as a topping for baked potatoes. I've even used it as a marinade for grilled tofu or vegetables, its rich flavor adding depth and complexity to any dish. This sauce is more than just a condiment; it's a culinary chameleon, adapting to any dish it graces with its presence.
More than just a recipe, this sauce represents connection, both to the culinary traditions that inspire it and to the people I share it with. It’s a reminder of the joy of simple cooking, the satisfaction of transforming humble ingredients into something extraordinary, and the comfort of sharing a delicious meal with those you love. So, gather your ingredients, turn on some music, and let the magic of the Moosewood Mexican red sauce unfold. It’s an adventure for your taste buds, and one you won't soon forget.
Ultimately, cooking is more than simply following instructions; it's about embracing the process, allowing yourself to experiment, and most importantly, having fun. So go ahead, pour yourself a glass of wine, put on some music, and make this sauce your own. Let your creativity shine, adjust the spices to your liking, and savor every moment of the journey. The Moosewood Mexican Red Sauce isn't just a dish; it's an experience. It's a reminder that sometimes, the simplest things in life are the most rewarding. Enjoy!
