Makes: 3 cups
Time: 30 Minutes
This is one of the most versatile of the basic Mexican cooking sauces.
2 tablespoons vegetable oil (or pork lard)
1/4 cup onion (chopped)
2 garlic cloves (diced)
1 fresh serrano chile (or jalapeño chile, seeded and diced)
3 cups fresh tomatoes (peeled and diced)
1 tablespoon dried oregano
Optional: 1/2 teaspoon ground dry chile
Salt (to taste)
Gather the ingredients.
Heat the oil or lard in a medium-sized saucepan over medium-high heat. Add the onions, garlic, and fresh chile pepper; sauté for 2 or 3 minutes, stirring occasionally so that the ingredients soften but do not brown.
Reduce the heat to medium-low. Add the tomatoes and cook for 5 or 6 minutes, stirring once in a while, until they become soft. (Roma tomatoes may need a little more time, as they are not as juicy and do not “wilt” as readily.)
Add the oregano, ground chile (if using), and salt to taste; simmer for about 5 more minutes.
Use sauce as-is if you like the texture, or let it cool down and process it in a blender (straining after blended, if desired) if you prefer a smoother sauce.
Source: Chelsie Kenyon, See full recipe on The Spruce Eats.
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