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
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.