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Isabella R. | April 30th, 2024

Recipe of Mexico

Ingredients:

Qty	Unit	Ingredient
2	tablespoon	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
1/2	teaspoon	Puya Chilies » crushed	Puya Chilies Puya Chilies - pronounced: POO-yah CHEE-lees, are medium-sized, slender, and slightly curved chili peppers that are typically deep red in color. They are known for their bright, fruity flavor with a hint of Read more...
1	large	Onion » chopped	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
4	whole	Jalapeno Peppers » chopped	Jalapeno Peppers Jalapeno Peppers - pronounced 'hah-luh-PAYN-yoh PEH-purs' are medium sized chili peppers with a smooth, firm texture and a bright green color, though they can ripen to red. They typically measure about 2 to Read more...
1	large	Carrot » chopped	Carrot Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
1/4	cup	Cilantro » fresh	Cilantro Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like Read more...
28	ounce	Tomatoes » can

Prep Time	Process Time	Overall Time
15 Minutes	1 Hour 45 Minutes	2 hours

Directions:

1. Place a large pot over medium heat and add the olive oil.

2. Add the chopped onions and carrots to the pot. Sauté for about 5 minutes, stirring frequently, until the onions become translucent and the carrots start to soften.

3. Stir in the canned tomatoes and crushed puya chilies. Mix well to combine all the ingredients.

4. Continue cooking the mixture for 12 minutes. The tomatoes should break down slightly and the flavors will begin to meld together.

5. Remove the pot from heat.

6. Transfer the cooked tomato mixture to a food processor.

7. Add the jalapeno peppers and cilantro. Blend until the mixture is smooth to your liking.

8. For a smoother consistency, you can strain the soup through a sieve to remove any remaining chunks or seeds.

9. Let the soup cool to room temperature, then refrigerate until chilled.

10. This usually takes about 1 to 2 hours.

11. Serve the chilled soup in bowls. You can garnish with a dollop of sour cream, some fresh cilantro leaves, or additional chopped chilies if you like a spicier soup.

Submitted by Isabella R. | April 30th, 2024 See all of Isabella R.'s Recipes.

this Recipe

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Tested and True

A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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@Isabella R. \| April 30th, 2024
This soup is perfect as a starter for your Main dish or a light lunch. I gave it a 5