Tex-Mex Spanish sauce is a tomato sauce with onions and a touch of chili powder added. It is lighter than chili gravy (opposite page). This recipe comes from a 1932 Gebhardt’s pamphlet.
Makes 3 cups
2 T. butter
1 onion, finely chopped
1 green bell pepper, seeded and stemmed, chopped
1 garlic clove, minced
2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. chili powder
1 1/2 c. chopped ripe, seeded tomatoes
1 c. meat stock or water
In a saucepan over medium heat, melt the butter. Add the onions, bell pepper, and garlic and sauté until soft. Add the flour, salt, chili powder, tomatoes, and liquid. Reduce the heat and simmer 10 minutes or more, stirring frequently until the softened tomatoes melt into the sauce. Variations Huevos con salsa: Spoon 3 T. Spanish Sauce over two scrambled eggs. Chalupa: On a flat fried tortilla, spread refried beans and top with chopped tomatoes, chopped lettuce, and 3 T. Spanish Sauce.