Our fanilies all-purpose tomato, onion, and chile sauce to top Huevos Rancheros, Eggplant, Tortitas de Atún, Chiles Relleno, Steak a la Tampiqueña and more. Both grandmothers made a similar sauce and Jerry definitely prefers my sauce vs most restaurants blended versions of tomatoes and chiles
 
Serves 10-20
 
Ingredients:
 
1 large, thinly sliced onion
1/2 of a #303 can of roasted whole green chiles, or
1 cup fresh roasted, peeled Anaheim long and pasilla chiles
1 can no-salt-added plain petite diced tomatoes r 2-4 fresh tomatoes
2 cloves chopped fresh garlic
1 tsp Consomate (optional, see my version in this book of this product)
1/2 tsp cominos (cumin)
1/2 tsp pepper
1 cup rich chicken broth (recipe in this collection)
1 tsp butter
1-2 tsp olive oil
 
Directions:
 
Cut chiles in rajas (strips) about 1 1/2 inches long and 1/2 inch wide.  Sautee onions and garlic until opaque.  Add all other ingredients and simmer for 15-30 minutes for flavors to meld.  This freezes well.
 
When using fresh roasted chiles, this sauce can have a kick.  It is not meant to be fiery because the items it is paired with would be lost.
 
[This recipe freezes well, and makes enough to put away 4-6, 8 oz deli containers that serve 2. So I am always ready to make the dishes it garnishes.]