RED TOMATO SALSA (also,ENCHILLADA SAUCE)

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Used in chilaquiles and with Mexican rice as well as a warm sauce with smoked tenderloin and tamales. Also used with chef Bob’s Tostado, Vegetarian recipe.

Ingredients:

  • 2 tablespoons vegetable oil

  • 1 medium onion, thinly sliced
  • 3 cups diced canned Italian plum tomatoes
  • 1 cup dried tomatoes
  • 1 cup vegetable stock
  • 1/2 - 1 head garlic, peeled
  • 2 dried chile peppers
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin

Method:

Heat the vegetable oil in a medium skillet over medium heat; cook the onions until soft, about 10 minutes; add the canned tomatoes, dried tomatoes, stock, garlic, and chilies; pour into a saucepan, and add the salt. bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings.  Puree sauce in a blender and cool for service or keep warm to use Set aside.  or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or freezer for later use.
To use as a sauce puree and keep warm to use with tamales as we did in Small Plates with Wines.






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