| Tomato & Mushroom Sauce ~ Used in Chicken Liver Pilaf 5-6 ripe Roma tomatoes ~ plunge tomatoes in boiling water for 20 seconds, remove, peel, seed and chop coarse] ½ cup onion, chopped 1½ cups fresh mushrooms, sliced 1 Jalapeño, chopped (optional) ¼ cup cilantro, fresh, chopped 1 tbsp butter (not margarine) ½ tsp salt (or to taste) juice of ½ fresh lime 1. Combine ½ the tomatoes, onion, jalapeños, cilantro, salt and lime juice in a blender. Blend to make a thick purée. 2. Heat a small skillet over medium heat, add butter, sauté sliced mushroom for about 3 minutes. Add the remaining tomatoes, tomato purée. Reduce heat to low, reduce purée to a thick sauce. Stir often to prevent sticking. Use as directed above. About 2½ cups sauce. |
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