No beer or spent grain here... but I really enjoyed this sauce. I hope you do too!
Taco Sauce (yields: 1 cup )
1 (14.5 oz) can diced tomatoes
3 chili peppers, roughly chopped
1 clove of garlic
1 tbsp. onion powder
1 tbsp. dried cilantro
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
4 tbsp. chicken stock
Take all ingredients, except for the chicken stock, and put in a food processor. Pulse till desired consistancy is reached. Empty contents of processor into a small crockpot and cook on high for 2 hours, or simmer on a stovetop for about 20 minutes. Turn off crockpot or remove from heat. Stir in desired amount of chicken stock till the sauce is about the desired thickness. Let cool. I wanted mine a bit more smooth, so I returned mine to the processor and pulsed it a few more times.
You can use fresh herbs, but I had none on hand. Store in an airtight container in the fridge for about a week or freeze up to a month. Use in your favorite dish.
Enjoy!
