Submitted by: Darlene Bennett
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 4
This sauce is great for chicken, fish, or as a veggie dip
1 tbsp. extra virgin olive oil
1/2 yellow onion
1 tsp. ground cumin
2 garlic
1/2 c. chicken stock
14 oz. canned whole tomatoes, peeled
1 tbsp. cilantro, bunch, fresh, organic
1 tsp. white wine vinegar
sea salt & black pepper to taste
1/4 tsp. cayenne pepper
Add the olive oil to a medium sauce pan over medium heat. Add onions and cook until softened. 3 - 5 minutes. Add the cumin, cayenne and garlic, cook until fragrant, about 1 minute longer. Add chicken stock and the tomatoes with juices . Bring to boil for 1 - 2 minutes. Remove from heat to cool a bit. Mix in a blender for 10 seconds ( the sauce will be not be smooth) Add the cilantro vinegar, salt and pepper. Pulse just to blend. Makes 2 cups
I like this over eggs in the mornings. Is also wonderful to use with a white fish for dinner.
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