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El charro salsa para tacos (taco sauce)
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| Artist: |
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| Categories: |
Central American, Mexican, North American, Sauces & Dressings, South American, Stuffed Dishes, Tacos |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Can | | 1
| cup | Tomato puree | | 1
| cup | Water | | 1/2
| med | White onion -- chopped | | 1/4
| cup | Garlic puree -- * | | 1/2
| cup | Oil | | 1/4
| cup | Vinegar | | 4
| tbsp | Dried oregano | | 1
| tsp | Salt -- or to taste | | 4
| | Japanese chiles -- crushed | | | Crushed tomatoes |
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Procedures:
| 1 | * garlic puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. | | 2 | Put the peeled garlic in a blender with about 2 cups of water, and puree. | | 3 | Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. | | 4 | Mix all ingredients. | | 5 | Taste and adjust seasoning. | | 6 | Can be served cold or hot |
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