Tomato Sauce Recipe

1 lb. tomatoes, chopped
½ onion

1 xcatic chile (substitute a yellow wax pepper or guero pepper)


1 bunch epazote

2 teaspoons chicken broth


In a blender or food processor, blend the tomatoes with a little water, the onion and chile. Then, fry the mixture in some oil, and add the epazote. Add the chicken broth, and season with salt to taste. boil the sauce, uncovered, stirring occasionally until thickened, about 30 minutes.

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