Prep: 12 Mins Cook: 36 Mins

Azteca Sauce


  • 1 can (28-oz.) whole tomatoes, drained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 tablespoon vegetable oil
  • 1 onion, peeled and diced
  • 2 cloves garlic, crushed
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro


Combine tomatoes and green chiles in a blender or food proccesor and process until coarsely chopped; set aside.

Heat oil in a large skillet over medium heat. Add onion and sauté until softened and golden brown, about 5 minutes. Increase heat to medium-high and add garlic; cook, stirring frequently, for 1 minute. Pour in reserved tomato mixture and chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered, until thickened. Stir in salt, remove from heat, and stir in cilantro. Use immediately or store in the refrigerator until needed.

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