Quick-cooked tomato-chile sauce / salsa cocida de jitomat
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ripe tomatoes, boiled or roasted, peeled & cored-or- |
| 28 | ounces | Can good quality tomatoes, drained |
| 4 | Serrano chiles -or- | |
| 2 | Jalapeno chiles, stemmed | |
| ½ | small | Onion, chopped |
| 1 | large | Garlic clove, peeled and roughly chopped |
| 1 | tablespoon | Lard or vegetable oil |
| ½ | teaspoon | Salt |
Directions
For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid. Roughly chopo the tomatoes and place in a blender or food processor. If you want a milder sauce, first seed the chiles. Then chop them into small bits and add to the blender or processor, along with the onion and garlic.
If using a blender, stir to distribute the ingredients evenly, then process the mixture until pureed (but still retaining a little texture). Heat the lard or oil in a medium-large skillet over medium-high. When it is hot enought o make a drop of the puree really sizzle, add it all at once and stir constantly for about 5 minutes, as the puree sears and cooks into a thicker, more orange-colored sauce. Season with salt and remove from the fire. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.