Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, diced 2 sm Canned chipotle chiles,
5 Garlic cloves, minced -chopped
1/2 c Fruity olive oil 2 Epazote leaves (a pungent
6 lb Yellow tomatoes, peeled, -Mexican herb available in
-seeded and cut into chunks -Latin markets)
-(may use red tomatoes) 1/2 bn Cilantro, chopped
1/2 c Tomato paste

In a stainless steel saucepan, saute the onion in olive oil until soft. Add
garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.

Add chopped cilantro and season to taste with salt and pepper.

Puree, if desired, for a smoother texture.

Makes approximately 2 quarts (about 8 servings).

Sauce may be refrigerated up to two weeks or frozen for up to six months.

NOTE: If good vine-ripened tomatoes are not available, substitute three
28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
chiles may be substituted for the chipotle chiles.

Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
(1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
milligrams cholesterol; 19.1 milligrams sodium.

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