INGREDIENTS

TOMATO RUSTICO SAUCE (Makes 2 1/2 cups)   
   
2 oz.  Olive Oil  
1 1/2 oz.  Garlic , minced 
6 oz. Red Bell Peppers , roasted, peeled and seeded 
17 oz. Roma Tomatoes  
2 oz. New Mexico Chiles , soaked in boiling water until soft, seeded 
2 Mission® 6" Heat Pressed Flour Tortillas (10400) , torn into 3" pieces 
2 oz. Red Wine Vinegar  
2 oz. Red Wine  
1 oz. roasted Pepitas (raw pumpkin seeds) 
1 Tbsp.  Honey  
 Salt and Pepper to taste  

DIRECTIONS

1.) Heat the olive oil in a large sauté pan over high heat. Sauté the garlic, bell pepper, tomatoes, chiles, and tortilla squares for 2 minutes or until golden brown. Remove each ingredient from pan with a slotted spoon as it done. Remove pan from heat. Deglaze the pan with the vinegar and red wine.

2.) Place all the sautéed ingredients and the deglazing liquid into a food processor and process until smooth.

3.) Add the pepitas, and process until finely chopped. Add the honey, salt and pepper.

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