BASICS

BASICS: Salsa de Jitomate

This is another basic Mexican sauce that can be used to make some delicious Mexican meals. Like the tomatillo sauce I posted recently, this sauce is cooked so it does not have to be used right away.

I’ve used this sauce as a base for chiles rellenos.  It is delicious in Mexican rice, the tomato-based side dish many of you might be familiar with. My mom would also use a similar sauce to make one of my comfort food dishes: Carne con papas – a Mexican version of meat-and-potatoes that I love to eat with some beans and tortillas on the side.

Since it is such a versatile sauce it tends to show up in many Mexican dishes. And it is pretty simple to make too. Give it a try!

BASICS: Salsa de Jitomate (Basic Cooked Tomato Sauce)

2 tablespoons grape seed or canola oil

½ medium white onion, chopped

½ teaspoon dried Mexican oregano, crumbled

5 large plum tomatoes, peeled and chopped

2 serrano chiles, chopped

Salt and pepper to taste

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In a sauce pan, heat the oil over medium heat and add the onion and oregano. Cook, stirring frequently, until the onion is translucent and soft. Set aside to cool slightly.

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Add the tomatoes, serrano chiles, salt and pepper to the blender. Add the slightly cooled onions and blend to a smooth purée.

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In the same pan used for the onions, add the sauce and bring to a boil. Once it boils, cover and simmer for about 10 minutes. Serve or reserve in the refrigerator for later use (within 5 days).

Makes about 2 cups, depending on the tomatoes you use.

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