Quick-cooked Tomato-chile Sauce / Salsa Cocida De Jitomat Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Ripe tomatoes, boiled or roasted, peeled & cored-or-
28 ounce: Can good quality tomatoes, drained
4: Serrano chiles -or-,
2: Jalapeno chiles, stemmed
1/2 small: Onion, chopped
1 large: Garlic clove, peeled and roughly chopped
1 tbsp: Lard or vegetable oil,
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp