Sauce Olé

Name: Sauce Olé
Yield: Makes about 2¼ cups
Cuisine: American
Ingredients: ¾ cup canned crushed tomatoes; 2 small Roma or other plum tomatoes, chopped; ½ medium red onion, chopped; ½ cup chopped roasted green chiles, preferably New Mexican, Anaheim, or poblano, fresh or frozen (see BBQ tip); ½ cup chopped roasted green chiles, preferably New Mexican, Anaheim, or poblano, fresh or frozen (see BBQ tip); ½ cup chopped roasted green chiles, preferably New Mexican, Anaheim, or poblano, fresh or frozen (see BBQ tip); ½ cup chopped roasted green chiles, preferably New Mexican, Anaheim, or poblano, fresh or frozen (see BBQ tip); ½ cup chopped roasted green chiles, preferably New Mexican, Anaheim, or poblano, fresh or frozen (see BBQ tip); ½ cup chopped roasted green chiles, preferably New Mexican, Anaheim, or poblano, fresh or frozen (see BBQ tip); ½ cup water; 2 to 3 tablespoons freshly squeezed lime juice; 2 tablespoons chopped fresh cilantro; 1 tablespoon olive oil; ½ teaspoon ground cumin; ½ teaspoon table salt

Preparation info

Makes about
2¼
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A chunky, salsa-style sauce that enhances barbecued pork, smoked turkey, or our Nachos Blancos.

Ingredients

¾ cup canned crushed tomatoes
2 small Roma or other plum tomatoes, chopped
½ medium red onion

Americas
United States
Sauce
Vegan
Gluten-free

Method

Combine the ingredients (starting with just 2 tablespoons of the 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 additional lime juice if desired. Refrigerate the sauce for at least 1 hour