Chili Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons cooking oil
- 1 medium tomato, diced
- Vegetable Option
- Addition Option
- 1 clove garlic, minced
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- Seasoning Option
- ½ teaspoon Herb Option, crushed
- 1 tablespoon white vinegar
OPTIONS
Vegetable - Use 1 Item
- ¼ cup onion, diced
- 2 spring onions, sliced, white and green
- ¼ cup black olives, chopped
Addition - Use 1 Item
- ¼ cup green bell pepper, diced
- ⅓ cup celery, diced
- ½ cup salsa, Shortcut
Seasoning - Use 1 Item
- ¼ teaspoon hot pepper sauce
- 2 teaspoons chili powder
- 1 tablespoon Worcestershire sauce
Herb - Use 1 Item
- dried oregano
- dried basil
- dried marjoram
Instructions
- Heat the oil in a 2 quart saucepan on medium heat, when hot, add the tomato, Vegetable and Addition Options, and garlic. Sauté until the vegetables are tender, stirring occasionally.
- Stir in the soup, Seasoning and Herb Options, and vinegar. Bring to a boil, stir often, then reduce heat to low and simmer uncovered, for 10 minutes, stirring occasionally.
- Serve over fish, hamburgers, and hot dogs. Enjoy.
Notes
Shortcuts: Condensed Tomato Soup, Salsa.
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