Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mexican Sauce


15 oz can         Rotel tomatoes

1 cup               Tomato sauce

1 Tbsp             White vinegar

2 tsp                Cumin

2 tsp                Jalapeno slices, minced

1 tsp                Garlic powder

1 tsp                Salt

1 tsp                Black pepper


Combine all ingredients in a small saucepot, Simmer four minutes on low. Remove from heat and allow mixture to cool for 10 minutes. Place in a blender and puree until smooth. If you want to increase heat, add more minced jalapeños. Use as a dip with chips or as a topping for burritos and enchiladas.

Yield: 2 1 /2 cups

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more