- 28 ounces canned tomatoes, any type (see note below)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛-¼ teaspoon black pepper
Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.
Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.
(2) Add fresh cilantro if you have it on hand.
(3) Fresh onion and/or garlic can be used instead of powder.
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