Add a pinch of salt and red wine, stir, and let it evaporate. When all the liquid is gone, add tomato sauce, stir, season with coarse salt to taste. Cover and let simmer very slow at low heat for an hour or a little more. Stir the sauce occasionally to ensure that it's not beg...
Unlikered enchilada sauce, made with dried chiles, green enchilada sauce has a fresher, tangier flavor thanks to the bright, tart tomatillos. Both sauces are delicious and can be used interchangeably depending on what you're craving—red for a richer, deeper flavor and green for a zesty kick...
It's actually one of the5 mother saucesin the culinary arts, which are the bases for all the other ones. What the world callspasta sauce, in Italian, we call it "salsa al pomodoro" or "sugo al pomodoro". Growing up in an Italian kitchen, my mum would prepare it at least 3-to 4...
These are traditionally filled with a tomato-based salsa. While the name sounds Spanish, the word itself comes from the Guarani language. The dish is similar to the Turkish borek empanada, which was later popularized in Spain after the conquest of Al-Andalus by Muslims. This food originated ...
Other fillings for a quesadilla, like meat, beans, or potatoes, are permitted, but cheese is always required. It may occasionally be divided into wedges and served with salsa or guacamole on the side. Vegetables like chopped tomatoes, onions, lettuce, or hot chiles may also be added as ...