Serving
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Tomato Jalapeño Sauce
Mexico, All
  -   Salsa Tomate Rojo Cocida
Makes
Effort:
Sched:
DoAhead:  
3 c  
**
45 min  
Part
This is a standard sauce used throughout Mexico, with small variations, mainly in what kind of chilis are used (Serranos in some regions, Habaneros in the Yucatán region). The recipe as given here makes an excellent tortilla dip or sauce for those not wanting a fiery event, but feel free to hot it up if you want to.




2
2
3
1/3
1/4
1/2
#

oz
c
c
t
Tomatoes (1)  
Jalapeño (2)
Onion
Water (3)
Cilantro
Salt
Make   -   (45 min)
  1. Scald TOMATOES 1 minute in boiling water. Quench in cold water - or see Note-1. In either case, core and skin them, and chop medium coarse.
  2. With your propane torch, blast the JALAPEÑOS black and brush off most of the skin under running water. Chop medium.
  3. Chop ONION medium.
  4. Chop CILANTRO medium.
  5. Mix Tomatoes, Chilis and Onions in a non-reactive pan, bring to a boil and simmer for about 15 minutes, stirring now and then. Take off the heat and allow to cool for a little while.
  6. Pour Tomato mix into your food processor. Add Cilantro and Salt. Run until you have the texture you want, which can be from medium to smooth.
NOTES:
  1. Tomatoes:   These need to be fully ripe and flavorful. In some regions they are peeled as given above, but in others, especially the Yucatán region they are roasted. This is most easily done with a powerful propane (or Map Gas) torch, but torch them a lot more than you think you need to. The skin has two layers. The outer layer is black instantly, but you need more time to affect the inner layer so you get some roasted flavor.
  2. Jalapeño:   One Jalapeño per pound gives a pleasantly "sort of hot" sauce (by Southern California standards). Use your own best judgement in using more (only folks from deep in the Frozen North could want less). Other chilis can be used, including Serranos and Habaneros (popular in the Yucatán region). note that skinning the chilis is optional, but preferred. For details see our Chili Page.
  3. Water:   1/3 cup will give you a sauce that's fairly loose, fine for most uses. 1/2 cup and it will almost be soup. 1/4 cup and it will be stiffer, but still reasonably loose for dipping and recipes.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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