Mexican Tomato Sauce Recipes

MEXICAN TOMATO SAUCE

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.

MEXICAN TOMATO SAUCE

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.

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.