The suugo should be ready when the potatoes are soft. Lower the heat. Add salt. Taste! Keep stirring so it doesn't get stuck on the bottom of the pot/burn.Insomniac wrote:@Lillahiya
I just tried it, right now. I didn't have jalapeno or peppers. I added oil and onions first and cooked them till they were brown, then added meat. After a while I added potatoes, carrots and that weird thing cilantro or whatever it is called, along with the tomato that I made mushy and water. I think I am f-king up. It is like red water and I can't salvage this.How do I fix this? I also forgot salt. Shit isn't looking right.
Did you add tomato paste/sauce?