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  • Deby Hogue Beautiful photo by Heidi

The sauce for the Chiles Rellenos, because Maryhelen needs it. Pronto.

1 Can Rotel, Diced tomatoes and green chilies

1/2 Onion

2 Garlic Cloves diced

2 Jalapenos or 1 or 3, You pick

Olive Oil

1 teaspoon lime juice

1 Tablespoon Cilantro leave

1/2 Cup water

Put a small amount of Olive Oil in sauce pan ( thin layer)

Add onions, garlic and Jalapenos

Saute until Sauted. You know what I mean

Not browned.

Add the can of Rotel and water, cook on low heat

for 15- 20 minutes. Add the lime juice and cilantro.

When cool enough put in blender or food processor for 10 seconds.

Put back in pan. Warn up later.

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