This recipe is from The Border Cookbook and it is amazing!
Saute in a large pan:
1 tablespoon olive oil
1 medium onion chopped
2 garlic cloves
2 large green chilies (your choice)
2 cups diced tomatoes
1 teaspoon cumin
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon white vinegar
Bring to a boil, then lower heat and simmer for 15 minutes. Stir in 1/3 cup chopped cilantro and juice from 1/2 medium lime. Use sauce with enchiladas, beans, rice and tacos. Smile.
Ukrainian Cabbage Dumplings (Varenyky), and a Confession
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The holiday season has arrived, and that means a lot of dumpling-making
from November through February to my family and friends. Although no time
of the ye...
5 years ago
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