Name: Mexican Table Sauce
Yield: Yield: About 2½ Cups.
Cuisine: Mexico
Ingredients: 2 cups well-drained canned tomatoes, preferably imported; ½ cup finely chopped red onion; 2 tablespoons finely chopped fresh coriander; Salt to taste, if desired; 1 bottled pickled jalapeño pepper, drained; 1 whole fresh jalapeño pepper (see note); Freshly ground pepper to taste

Preparation info

Yield: About
2½ Cups

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 cups well-drained canned tomatoes, preferably imported
½ cup finely chopped red onion
2

Method

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.
Add the chopped onion and coriander.
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 pepp

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Ingredients

Method

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