Mexican Tomato Sauce

chefs-mate chefs-mate 0 Comments
Servings: 7 Difficulty: Advanced
Jump To Recipe Print Recipe
A vibrant, spicy-savory sauce perfect for enchiladas, tacos, and rice dishes.
Mexican Tomato Sauce recipe image
Mexican Tomato Sauce recipe image
Print Recipe

Mexican Tomato Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 7 Calories: 1309.7

Description

This robust Mexican Tomato Sauce is a staple for anyone who loves bold, authentic flavors. By roasting or broiling chile peppers, you unlock a deep, smoky richness that pairs beautifully with the bright acidity of fresh tomatoes. The addition of onions, oregano, and a touch of vinegar creates a complex, well-balanced profile that is both tangy and savory. This sauce is incredibly versatile; use it as a base for enchiladas, drizzle it over tacos, or simmer it with rice for a flavorful side dish. The vibrant red color and smooth texture make it an appealing addition to any meal. It is a simple yet rewarding recipe that captures the essence of home-style Mexican cooking, making your kitchen smell amazing while delivering a punch of heat and aroma in every spoonful.

Ingredients

Directions

  1. Wear rubber gloves when handling chile peppers to avoid skin irritation and wash hands thoroughly afterward.
  2. Wash and dry the chile peppers, then slit each one on its side to allow steam to escape during roasting.
  3. Roast the chiles in a 400&# 194;°F (204°C) oven or under the broiler for 6-8 minutes until the skins blister and char evenly.
  4. Alternatively, place chiles on a heavy wire mesh over a hot gas or electric burner until skins blister.
  5. Transfer the hot peppers to a pan, cover with a damp cloth, and let them steam for 10-15 minutes to loosen the skins.
  6. Peel off the charred skins, remove the seeds, and coarsely chop the peppers.
  7. Wash the tomatoes and dip them in boiling water for 30-60 seconds until the skins split.
  8. Transfer tomatoes to cold water, slip off the skins, remove the cores, and coarsely chop the flesh.
  9. Combine the chopped tomatoes, chiles, onions, salt, oregano, and vinegar in a large, heavy-bottomed saucepan.
  10. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
  11. Reduce heat to low, cover the pot, and simmer gently for 10 minutes to meld the flavors.
  12. Ladle the hot sauce into sterilized jars, leaving 1-inch headspace at the top.
  13. Wipe the rims of the jars, adjust the lids, and process in a pressure canner according to standard safety guidelines (15 minutes for pints, 20 minutes for quarts at 10-15 psi depending on altitude).

Nutrition Facts

Servings 7

Amount Per Serving
Calories 1309.7kcal
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 14804.4mg617%
Total Carbohydrate 317.0g106%
Dietary Fiber 114.3g458%
Sugars 69.9g
Protein 68.4g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, tomato, sauce, chile, peppers, onions, oregano, vegan, canning, spicy, smoky, homemade, enchilada, base, preserving, hot, savory, roasted, traditional, batch
Recipe Card powered by WP Delicious