Sauce Mexicana

Name: Sauce Mexicana
Ingredients: 1/2 c. canned tomatoes; 1/4 c. chili sauce; 2 Tbsp. grated horseradish; 1/4 c. vinegar; 1 Tbsp. prepared mustard; 1/2 tsp. salt; dash of pepper; 1/2 tsp. curry powder; 2 Tbsp. chopped parsley; 1/2 tsp. onion juice

10 ingredients

6 steps

Ingredients

1/2 c. canned tomatoes
1/4 c. chili sauce
2 Tbsp. grated horseradish
1/4 c. vinegar
1 Tbsp. prepared mustard
1/2 tsp. salt
dash of pepper
1/2 tsp. curry powder
2 Tbsp. chopped parsley
1/2 tsp. onion juice

Directions

1

Place all ingredients in saucepan and cook slowly until thickened; strain and cool.
2

This sauce may be kept in refrigerator for a week.
3

When ready to use, mix with tart mayonnaise dressing (1 part sauce to 2 parts mayonnaise).
4

Serve with fish, fried oysters and cold meats.
5

Approximate yield:
6

3/4 cup sauce.