Salsa de jitomate yucateca

Yield: 1 servings

Measure 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

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

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