Ingredients
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1 kg of Tomato fresh
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2 Serrano pepper
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3 tbsp. of Extra Virgin olive oil
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1/2 bunch of Coriander leaves
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2 cloves of Garlic
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1 Onion
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to taste Salt
Directions
It is one of the Classic sauces of Mexican cuisine, which features a myriad of sauces. It’s made using a classic combination of tomatoes, Serrano peppers, onions, garlic and cilantro greens. This version of the sauce is chopped and simmered for a while. You can use such a sauce as a dip or pour it over various dishes. It also goes perfectly with scrambled eggs AKA Huevos al Albañil.
Bon Appétit!
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Steps
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1
Done
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Cut the tomatoes in half and remove all the seeds and juice. It's essential, as we need only the pulp! If we leave the juices and seeds, they will make the sauce watery. You don't need to peel the tomatoes from their skins. Dice the tomatoes into large cubes. |
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2
Done
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Dice the onions finely. Peel the Serrano peppers from their seeds and septums (or leave them if we want a hotter sauce) and dice them as well. |
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3
Done
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Heat olive oil in a frying pan, then add the onions and Serrano peppers. Cook them together over medium heat for about 10 minutes. The onions should become soft and translucent but not browned. |
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4
Done
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Next, add the garlic and tomatoes to the pan and simmer them together for about 10 minutes. All the vegetables should become soft. Then, place the mixture in a food processor or blender and chop it into a smooth puree. Next step, put it back into the pan and simmer it for another 10 to 15 minutes. The sauce should thicken a little. Add finely chopped cilantro and season with salt to taste. |
