This uncooked tomato sauce is a staple in the Mexican kitchen and is often served in small bowls and placed on tables as a condiment. It is a simple sauce to prepare, just be careful not to overprocess because it’s meant to be a rustic sauce with a coarse texture.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Puree the Ingredients
Step 1
Combine all of the ingredients in the order given in a blender and pulse until pureed. You want the sauce to be a bit chunky, so make sure not to overprocess.
Adjust Seasoning
Step 2
Taste for seasoning and adjust if needed.
Serve or Store
Step 3
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
COOKING NOTES
Step 4
INGREDIENTS
Step 5
Cilantro
Step 6
There are times when you may want to pick cilantro leaves off their tender stems, but that is not necessary in this recipe since all of the ingredients are going to be pureed. In fact, cilantro stems are very flavorful and should be used whenever possible.
Step 7
TECHNIQUES
Step 8
Pureeing
Step 9
In order to prevent the sauce from becoming frothy, make sure that the tomato is the last ingredient to be added to the blender. I also recommend pulsing, as opposed to continuous pureeing, for the same reason.
Step 10
ADVANCE PREPARATION
Step 11
This sauce can be made up to a day in advance. After 24 hours, the sauce will take on an acidic flavor.
