3/4 c Canned crushed tomatoes
1/2 c Water
2 Small Tomatoes
1/2 Medium red onion, chopped
3 T Lime juice
2 T Chopped fresh Cilantro
1 T Olive oil
1/2 t Dried Cumin
1/2 t Salt
1/2 c Chopped roasted green chiles
Combine the ingredients (starting with just 2 tablespoons of lime
juice) in a saucepan and bring the mixture to a simmer over medium
heat. Cook for approximately 10 minutes, enough to slightly thicken
the sauce. The vegetables should soften a little yet still stay
crisp-tender. Taste and add the additional lime juice if desired.
Refrigerate the sauce for at least 1 hour to allow the flavor to
develop. Serve the sauce chilled. It keeps, refrigerated, for several
days.
* Variations: For a green sauce, substitute an equal amount of pureed
fresh or canned tomatillos for the canned crushed tomatoes and reduce
the amount of lime juice to 1/2 to 1 tablespoon.
