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Receta Quick Cooked Tomato Chile Sauce / Salsa Cocida De Jitomat
by Global Cookbook

Quick Cooked Tomato Chile Sauce / Salsa Cocida De Jitomat
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Ingredientes

  • 1 1/2 lb Ripe tomatoes, boiled or possibly
  • 28 ounce Can good quality tomatoes, liquid removed
  • 4 x Serrano chiles -or possibly-
  • 2 x Jalapeno chiles, stemmed
  • 1/2 sm Onion, minced
  • 1 lrg Garlic clove, peeled and roughly minced
  • 1 Tbsp. Lard or possibly vegetable oil
  • 1/2 tsp Salt

Direcciones

  1. For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid. Roughly chopo the tomatoes and place in a blender or possibly food processor. If you want a milder sauce, first seed the chiles. Then chop them into small bits and add in to the blender or possibly processor, along with the onion and garlic.
  2. If using a blender, stir to distribute the ingredients proportionately, then process the mix till pureed (but still retaining a little texture). Heat the lard or possibly oil in a medium-large skillet over medium-high. When it is warm enought o make a drop of the puree really sizzle, add in it all at once and stir constantly for about 5 min, as the puree sears and cooks into a thicker, more orange-colored sauce. Season with salt and remove from the fire.
  3. Mexican; Rick & Deann Groen Bayless. MM by Lyn.