This salsa is very versatile and is the basis for a lot of recipes that my mom has made for me throughout my life. There are many variations of dishes that you can make with it. But after living in Los Angeles for so long and loving Italian food as much as I do, I can’t help but compare it to marinara sauce. Of course, I wouldn’t recommend having it with spaghetti but do pour it over your fried eggs, braise it with chicharrón, or stir it with fried tortillas for breakfast. My favorite entomatadas in Oaxaca are from a tiny place called Fonda Florecita because the heat is just right, which for me means spicy enough to make you realize they’ve got some chiles in them, but also not spicy enough to prevent you from eating a big pile of them in just a few minutes. Like with any other chile-based salsa, feel free to add or decrease the chile count. It’s all good. This salsa is served hot.
In a medium pot over medium heat, combine
In a skillet over medium heat, add the oil and carefully add the blended tomato mixture to the oil along another
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