"This is a perfect light sauce to serve over chiles rellenos."
Total Servings: 4
- 8 plum tomatoes
- 1/8 onion
- 1 clove of garlic
- 1 tablespoon of powdered chicken stock (preffered brands: Maggi of Knorr)
- 1 tablespoon chopped cilantro
- 1 cinnamon stick
Put the tomatoes, onion and garlic in a blender and make a puree. Strain them in a fine mesh sieve and bring contents to a boil in a saucepan, add the powdered chicken stock, and cinnamon stick.
Lower heat to a simmer and let cook for 20 minutes with the lid on.
Add the chopped cilantro at the very end.
To serve, take out the cinnamon and pour over the stuffed peppers.