MEXICAN TOMATO SAUCE
Make and share this Mexican Tomato Sauce recipe from Food.com.
Provided by IngridH
Categories Sauces
Time 50m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the tomatoes, and reserve the juice.
- Chop the tomatoes, and set aside.
- In a medium saucepan, heat the oil over medium heat.
- Add the onion, jalapeno and garilc.
- Cook until onion is translucent, but not browned, about 5 minutes.
- Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
- Using a food processor or hand blender, puree the sauce.
MEXICAN-STYLE TOMATO SAUCE
Steps:
- In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)
From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.
Provided by Goody2shz
Categories Vegetable
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
- Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
- Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
- To serve: Sprinkle the top with the extra cilantro.
Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7
LIGHT MEXICAN TOMATO SAUCE: CALDILLO DE JITOMATE
This is an all-purpose sauce that is a staple in Mexican homes. It is served over fried eggs for breakfast or chilaquiles. It can also be poured over almost any pan broiled meat, such as chicken breast. It can also be made into a salsa if it is pureed without water. Please note that the level of heat will depend on the kind and number of chiles that you choose. Fresh chiles add a sort of "greener" flavor whereas the dried ones give a deeper flavor. Also, if you are looking for a light, clear sauce, use a sieve to separate the solids.
Provided by Mami J
Categories Sauces
Time 7m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like.
- Some people add a little powdered chicken stock (Knorr Suiza). You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!). You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil.
- This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely.
Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 3.5, Carbohydrate 3.3, Fiber 0.9, Sugar 2, Protein 0.6
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