Salsa de jitomate yucateca
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A molcajete or mortar and pestle | ||
| 3 | mediums | Tomatoes (1 pound), broiled |
| A small frying pan | ||
| 2 | teaspoons | Peanut or safflower oil |
| ¼ | medium | Onion, finely chopped |
| The mashed tomatoes | ||
| ¼ | teaspoon | Salt |
| 1 | each | Whole chile habanero, lightly charred |
Directions
Remove any very blackened pieces of the skin from the tomatoes and mash the tomato roughly. Heat the oil and cook the onion, without browning, until it is soft. Add the mashed tomatoes, salt, and chili.
Cook the sauce for about 8 minutes over a medium flame until it has reduced and thickened. From: The Cuisines of Mexico Shared By: Pat Stockett
Submitted By PAT STOCKETT On 02-13-95