- Skill Level: Easy
- Cost: Inexpensive
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Salsa de Jitomate, Sierra de Puebla and Michoacàn
This tomato sauce is used with many of the antojitos of the Sierra de Puebla-pintos and enchiladas. It is essential to have good ripe tomatoes for this; if none are available, choose another sauce to use with your antojitos. The tomatoes may also be broiled.
- 1½ pounds (665 g) tomatoes
- 4 (or to taste) chiles serranos
- 2 garlic cloves, peeled and roughly chopped
- 3 tablespoons safflower oil
- Sea salt to taste
Put the tomatoes into a pan with the chiles, cover with water, bring to a simmer, and cook at a fast simmer until fairly soft but not falling apart—about 5 minutes, depending on size of tomatoes. Set aside. Chop chiles roughly.
Put the garlic, chiles, and 1/3 cup (85 ml) of the cooking water into a blender jar and blend until well broken, about 5 seconds. Add the unpeeled, strained tomatoes and blend for a few seconds; the sauce should have a roughish texture. Heat the oil in a frying pan or cazuela, add the sauce, and cook over high heat, stirring from time to time and scraping the bottom of the dish, until reduced and the raw taste of garlic has disappeared-about 6 minutes. Add salt to taste.
© 1989, 2008 Diana Kennedy
Note from Cookstr's Editors
Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.