Mexican Table Sauce Recipes

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MEXICAN TABLE SAUCE



Mexican Table Sauce image

Provided by Craig Claiborne

Categories     easy, condiments

Time 15m

Yield about 3 cups

Number Of Ingredients 7

2 cups drained canned tomatoes, preferably imported
1/2 cup finely chopped onion
1/4 cup finely chopped, loosely packed fresh coriander
1 or 2 drained canned jalapeno peppers
1 or 2 fresh whole jalapenos
Salt to taste if desired
1/4 teaspoon freshly ground black pepper

Steps:

  • Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour this into a mixing bowl.
  • Add the onion and coriander.
  • Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
  • Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the bowl. After each addition taste the sauce, and add more peppers according to taste. Add salt and pepper and serve.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 3 grams

MEXICAN TABLE SAUCE



Mexican Table Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, condiments

Time 10m

Yield About one and one-half cups

Number Of Ingredients 7

2 cups well-drained canned tomatoes, preferably imported
1/2 cup finely chopped onions
2 tablespoons finely chopped fresh coriander
1 bottled pickled jalapeno pepper, drained
1 whole fresh jalapeno pepper (see note)
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the tomatoes into the container of a food processor or electric blender. Blend until they are coarsely chopped. The tomatoes should not become too soupy. Pour the mixture into a bowl.
  • Add the chopped onions and coriander.
  • Trim off the ends of each jalapeno pepper. Do not remove the seeds. Chop the peppers and add them to the bowl. Add salt and pepper. Blend thoroughly.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 462 milligrams, Sugar 6 grams

SALSA CRUDA (MEXICAN TABLE-SAUCE)



Salsa cruda (Mexican table-sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments

Time 15m

Yield About three cups

Number Of Ingredients 7

2 cups drained canned tomatoes, preferably imported
1/2 cup finely chopped red onions
1/4 cup finely chopped, loosely packed fresh coriander
1 or 2 drained canned jalapeno peppers
1 or 2 fresh whole jalapeno peppers
Salt to taste, if desired
1/4 teaspoon freshly ground black pepper

Steps:

  • Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
  • Add the red onions and coriander.
  • Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
  • Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 3 grams

MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA



Mexican Red Table Salsa, Salsa Roja de Mesa image

A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!

Provided by Juliann Esquivel

Categories     Salsas

Time 15m

Number Of Ingredients 12

1 large can hunt's peeled whole tomatoes 28 ounce can
2 medium jalapenos sliced in pieces, seeds and all. remove stalk and discard.
1 medium sweet onion peeled and cut into fourths
1 large handful of fresh cilantro leaves and stalks
4 large cloves of fresh garlic peeled
1 Tbsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 small packet of goya sazon seasoning packet with culantro and achiote
1/2 tsp goya adobe seasoning
if you don't like a lot of heat use only one jalapeno. on the other hand if you like the heat you can add more jalapenos or a combination of jalapenos and serranos. optional

Steps:

  • 1. Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
  • 2. Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.

TUNA WITH MEXICAN TABLE-SAUCE



Tuna with Mexican Table-Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 5m

Yield Four servings

Number Of Ingredients 4

4 7-ounce cans tuna packed in oil
4 lemon halves, seeded
Mexican table-sauce (see recipe)
Toast

Steps:

  • Open the cans of tuna and drain off the oil. Serve the contents of each on a plate with a lemon half on the side.
  • Serve the table-sauce on the side to be added according to individual appetite. Serve with toast.

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