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Mexican, Spices/Sauces/Rubs


�2 tablespoons extra virgin olive oil
�1 cup chopped onions
�2 medium garlic cloves chopped
�4 tablespoons tomato paste
�1 14-ounce can diced tomatoes
�1 cup beef broth
�2 tablespoons chili powder
�1 tablespoon smoked paprika
�� teaspoon cumin
�� teaspoon dried oregano
�� teaspoon coriander
�� teaspoon Rocket Fuel or your favorite hot sauce

1.Saut� onions in oil over medium heat for 4 minutes or until translucent. Add garlic and saut� for one minute. Add tomato paste and saut� for an additional minute. Add all other ingredients and bring to a simmer and cook for about five minutes to blend flavors.
2.With an emulsion blender or in a blender, puree until smooth.

Makes 2 cups, you can freeze

Good