Mexican Table Sauce

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Preparation info

  • Yield: About

    2½ Cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups well-drained canned tomatoes, preferably imported
  • ½ cup finely chopped red onion
  • 2 tablespoons finely chopped fresh coriander
  • 1 bottled pickled jalapeño pepper, drained
  • 1 whole fresh jalapeño pepper (see note)
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  1. Put the tomatoes into the container of a food processor or electric blender. Blend until they are coarsely chopped. The tomatoes should not become too soupy. Pour the mixture into a bowl.
  2. Add the chopped onion and coriander.
  3. Trim off the ends of each jalapeño pepper. Do not remove the seeds. Chop the peppers and add them to the bowl. Add salt and pepper. Blend thoroughly.