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Mexican Sauce
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Mexican Sauce

Our easy Mexican Sauce is freezer friendly and can be made ahead time. A versatile base sauce that can be used to cook with Mexican mince or simply add the sauce to your favourite roast vegetable, grilled chicken or fish. Don’t forget to check out our Mexican Tomato Rice or Mexican Slow Cooked Pulled Beef recipes using this base sauce.

Makes 2 ½ cups
Prep Time 15 minutes
Cook Time 30 minutes
Easy

Ingredients

2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Cumin
½ tsp Gregg's Chilli Flakes
½ tsp Gregg's Ground Smoked Paprika
2 x 400g cans Wattie's Tomatoes Chopped in Juice
1 tsp Gregg's Rubbed Oregano
1 Tbsp brown sugar
½ tsp salt
Black pepper, to taste

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
i

Chopped Tomatoes in Juice

Vine-ripened in Hawke's Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

Method

Step 1
Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
Step 2
Add garlic and cook a further minute. Add Gregg's Ground Coriander, Gregg's Ground Cumin, Gregg's Chilli Flakes and Gregg's Ground Smoked Paprika and stir until the spices smell fragrant. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg's Rubbed Oregano, brown sugar and salt. Stir while bringing to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat.
Step 3
Transfer sauce to a blender or food processor and blend until smooth. Taste and season with a little extra salt and black pepper if necessary.

Tips

Once sauce is cooled pour into airtight containers. Can be frozen for up to 3 months.
Sauce can be used as a based sauce for Mexican mince.
Add the sauce to roasted vegetables.
Use sauce as a pour over sauce for grilled chicken and fish.
What do I need?
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2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Cumin
½ tsp Gregg's Chilli Flakes
½ tsp Gregg’s Ground Smoked Paprika
2 x 400g cans Wattie's Tomatoes Chopped in Juice
1 tsp Gregg's Rubbed Oregano
1 Tbsp brown sugar
½ tsp salt
Black pepper, to taste
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