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Cilantro for flavor, some chiles for spice.
Buy a head of garlic and chop or press it into the sauce if you like garlic, cloves are more potent if they are fresh from the clove, not sitting in a sauce on a shelf with preservatives for a few months.
I generally make my sauces from scratch with pureed and chopped tomatoes, as a base...
Last edited by numist; 01-18-2004 at 09:10 PM..
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