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