Mexican Tomato Sauce
Tomato sauce was an ancient condiment in Aztec food. The first person to write of what may have been a tomato sauce was Bernardino de Sahagún who made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). Then, Spaniards brought the use of tomato to Europe. Basic Mexican tomato sauces are tomato sauce (salsa de tomate rojo o jitomate) and green tomato sauce (salsa de tomate verde). The tomato sauce is stock for spicy sauces and moles.
Servings: 4
Calories: 227kcal
Ingredients
- 0.5 lb tomato concassėe
- 0.5 cup onion, finely chopped
- 1 tablespoon red and green chili, cored, seeded and finely chopped
- 1 tablespoon chopped fresh cilantro
- 0.5 medium lime juiced
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Instructions
- Heat the oil in a saucepan and fry onion and garlic for 2 minutes. Add remaining ingredients and cook over low heat for 10 to 15 minutes stirring occasionally.
- Serve with Mexican dishes and for garnishing soups. The sauce can be left as it is or blended.
Video
Cooking Tips for Mexican Tomato Sauce Recipe
- Tomato concassée: This is simply peeled, seeded, and chopped tomatoes. Using fresh tomatoes or high-quality canned tomatoes will give you the best flavor.
- Adjust the heat: Depending on how spicy you want your sauce, you can modify the amount of chili or use milder varieties like jalapeños.
- Let it simmer: The sauce needs to cook low and slow to allow the flavors to blend well. Stir occasionally to avoid burning.
- Add a smoky touch: For a deeper flavor, try roasting the tomatoes and chiles before adding them to the sauce.
- Blend for smoothness: If you prefer a smoother sauce, blend it after cooking.
- Store leftovers: This sauce keeps well in the refrigerator for up to a week and can be frozen for longer storage.
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