Title: Quick-Cooked Tomato-Chile Sauce / Salsa Cocida De Jitomat
Categories: Ethnic Sauce
Yield: 2 Cups
| 1 1/2 | lb | Ripe tomatoes, boiled or roasted, peeled & cored-or- |
| 28 | oz | Can good quality tomatoes, drained |
| 4 | | Serrano chiles -or- |
| 2 | | Jalapeno chiles, stemmed |
| 1/2 | sm | Onion, chopped |
| 1 | lg | Garlic clove, peeled and roughly chopped |
| 1 | tb | Lard or vegetable oil |
| 1/2 | ts | Salt |
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 food processor. If you want a milder sauce,
first seed the chiles. Then chop them into small bits and add to the
blender or processor, along with the onion and garlic. If using a blender,
stir to distribute the ingredients evenly, then process the mixture until
pureed (but still retaining a little texture). Heat the lard or oil in a
medium-large skillet over medium-high. When it is hot enought o make a drop
of the puree really sizzle, add it all at once and stir constantly for
about 5 minutes, as the puree sears and cooks into a thicker, more
orange-colored sauce. Season with salt and remove from the fire. Source:
Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.