Name: Red Tomato Sauce (Salsa Roja)
Yield: About 2 cups
Cuisine: Mexican
Ingredients: ½ teaspoon salt, or to taste; 2 fresh green chiles such as jalapeños or serranos, tops removed, coarsely chopped; 1 large garlic clove, coarsely chopped; 4 medium-size ripe tomatoes, quartered

Preparation info

About
2 cups

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is a good all-purpose sauce. I had it at some little fonda (food stand) in the Isthmus of Tehuantepec, but it’s really a basic type that you find all over. Feel free to vary the flavor by adding herbs or spices; however, in Oaxaca it would be fairly unadorned so you taste the simple ingredients.

Ingredients

4 medium-size ripe tomatoes, quartered
1 large garlic clove, coarsely chopped
2 fresh green chiles such as

Method

Place the tomatoes, garlic, and chiles in a blender or food processor and process until smooth.

In a medium-size saucepan, bring the sauce to a boil over medium-high heat. Stir in the salt, lower the heat and simmer, uncovered, for 15 minutes, or until slightly concentrated. Serve either hot or cold.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of