MEXICAN TOMATO SAUCE
Make and share this Mexican Tomato Sauce recipe from Food.com.
Provided by IngridH
Categories Sauces
Time 50m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the tomatoes, and reserve the juice.
- Chop the tomatoes, and set aside.
- In a medium saucepan, heat the oil over medium heat.
- Add the onion, jalapeno and garilc.
- Cook until onion is translucent, but not browned, about 5 minutes.
- Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
- Using a food processor or hand blender, puree the sauce.
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
MEXICAN MOLE SAUCE
This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
MEXICAN TOMATO SAUCE
A delicious, tangy tomato sauce with a bit of heat to it. From Ball home canning.
Provided by Healthy Canning
Categories Main Course
Time 2h45m
Number Of Ingredients 9
Steps:
- Put all the ingredients from the tomato juice down to and including the garlic in a pot that's at least 6 litres / quarts big.
- Bring to a boil, then lower to a simmer, cover and let simmer for about 45 minutes or until onion is soft. Stir from time to time to ensure there is no scorching.
- Put mixture through a food mill, using fine screen.
- Put sauce in pot or pan with a very wide surface area to speed evaporation -- Ball suggests even a wide skillet.
- Bring to a boil, then reduce to a simmer and let simmer until it reaches a consistency you are happy with. To get the 4 jars that Ball says the recipe yields, that should be about 30 minutes, until it's the consistency of a thin ketchup.
- Wash and chop cilantro, stir in.
- Adjust taste if desired with dry seasonings.
- Jar size: half-litre / pint or smaller.
- Put hot sauce into heated jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath canner or steam canner.
- Process jars for 40 minutes. Increase time as needed for your altitude.
Nutrition Facts : ServingSize 1 g, Calories 71 kcal, Carbohydrate 16 g, Protein 3 g, Fat 1 g, Sodium 669 mg, Fiber 4 g, Sugar 9 g
NEW MEXICAN TOMATO TACO SAUCE FOR CANNING
Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using Recipe#388114 if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.
Provided by Busters friend
Categories Sauces
Time 1h35m
Yield 16-18 pints
Number Of Ingredients 11
Steps:
- Combine ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer, stirring frequently
- until thick (about 1 hour).
- Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet
- altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
- above 6,000 feet.
MEXICAN-STYLE TOMATO SAUCE
Steps:
- In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
ROASTED TOMATO SALSA
Steps:
- Roast the Vegetables
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
- Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
- Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
- Puree the Vegetables
- Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
- COOKING NOTES
- INGREDIENTS
- Tomatoes
- Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
- TECHNIQUES
- Roasting
- Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
- In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
- ADVANCE PREPARATION
- If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.
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- Place tomatoes, onion and garlic cloves in a large stockpot or saucepan. Cover with water, place the saucepan lid on, and cook over high heat until it starts boiling; once the water starts boiling reduce heat to simmer. Cook until tomatoes are soft and skins are peeling.
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