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Ingredients30 m servings 20
Original recipe yields 20 servings (5 cups)
- Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.
- Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.
- Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.
Per Serving: 20 calories; 0.3 4 0.9 < 1 180 Full nutrition
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