Guest guest Posted May 5, 1999 Report Share Posted May 5, 1999 * Exported from MasterCook * Basic Cooked Tomato Sauce / Salsa De Jitomate Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky Serving Size : 1 Preparation Time :0:00 Categories : Mexican Salsa Vegetarian Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds red-ripe tomatoes or 1 28 oz can plum -- drained 1 Large white onion -- chopped 6 Cloves garlic -- peeled 4 red jalapeno or serrano chiles (unseeded) -- or green if red are unavailable, chopped 1/4 Cup chopped cilantro or flat-leaf parsley 2 Tablespoons dried Mexican oregano 1 Teaspoon kosher salt 8 grinds of black pepper 1 Tablespoon sugar -- (1 to 2) 1 Tablespoon vegetable oil Roughly chop the tomatoes and put them in a processor or blender container. Add the onion, garlic, chiles, herbs, salt pepper, and sugar. Blend. Stir down everything in the blender, scraping the sides, pulsing themachine and keeping a little texture--tis is not a completely smooth sauce. Heat the oil in a deep pot and add the blended ingredients. Bring to a boil and boil uncovered for 2 mnutes. Taste for seasoning. If the tomatoes are acidic, add an additional tablespoon of sugar and continue cooking for 3 minutes. - - - - - - - - - - - - - - - - - - NOTES : The sauce may also be used as a table salsa if you serve it at room temperature -- be sure to add extra chiles because it must be spicier than this basic cooked sauce. Or, delete the fresh chiles and add 2 tablespoons pureed Chipotles en Adobo. Leftover sauce may be refrigerated for up to 3 days, or it may be frozen. Yield: About 4 cups Quote Link to comment Share on other sites More sharing options...
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