No meal in Mexico is complete without a plate of salsa, whether it’s breakfast, a sumptuous midday meal, or dinner. Red or green, raw or cooked, mild or spicy, they accompany all Mexican dishes. This sauce is one of the most served sauces in Mexico and is the sauce that is served with Huevos Rancheros, a popular recipe. It also makes a great sauce for dipping tortilla chips.
material: Makes 1 1/2 cups
- Roma tomatoes 500g
- 3 serrano chiles
- 1/4 medium onion, cut into wedges
- 2 cloves garlic (unpeeled)
- 1/2 teaspoon salt, or to taste.
Roast all the vegetables together, including tomatoes, onions, garlic, and chili peppers, using your preferred method, turning them until blackened on all sides.
There are several ways to cook vegetables. They can be grilled, cooked on a griddle over a fire, roasted, baked, or dry-cooked over a fire in a heavy pan lined with aluminum foil.
The vegetables are roasted until brown and soft. The dark spots that appear are okay. It’s okay if the tomato skins stick to the foil. Just strain everything into a food processor along with the juices.
Remove the stems from the boiled tomatoes and cut them into quarters. Remove the stems and seeds from the chili peppers. Cut into quarters. To remove the seeds, prick the chili pepper with a fork, cut it in half, and use the tip of a knife to scrape out the seeds. Discard the garlic skin.
Mix all the vegetables in a food processor or blender and add the chili peppers, one at a time, to adjust the level of spiciness you desire. It should be pureed, but not completely smooth. It is better to have some texture. The sauce is thick and not watery.
Enjoy it on tortilla chips, on eggs or meat, or add salt to almost anything served on a plate or in a tortilla. This sauce is Mexican ketchup, but much better.