Salsa Picante de Jitomate
Jalisco-Style Spicy Tomato Sauce
This simple tomato sauce is used for tortas ahogadas and other Mexican snacks. The results are supposed to be quite liquid, though I made mine slightly thicker, per my personal preference. You will probably want to double the recipe if you want to make enough for four tortas, in which case you will probably want to blend the ingredients in two batches. You can make the chile de arbol sauce yourself, but I used a commercial.
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Jalisco-Style Spicy Tomato Sauce
Ingredients
For the tomato sauce
- 1 lb Roma tomatoes
- 1 slice onion
- 2 garlic cloves, peeled
- 2 tsp oregano
- 1 tsp cumin
- 2 peppercorns
- 1 cloves
- salt to taste
- 3 bay leaves
- Chile de arbol hot sauce to taste.
Directions
Put a pot of water to boil. Add the tomatoes and cook for 15 minutes. Remove from tomatoes, reserving the water, peel and transfer to the jar of an electric blender.
Add the onion slice, garlic, oregano, cumin, peppercorns, clove and salt to the tomatoes. Blend until you get a smooth pure. Transfer the pure into a frying pan. Add 1 cup of the reserved water from cooking the tomatoes and the bay leaves. Simmer for 5 minutes. Taste and adjust seasonings. Continue simmering until you get the flavor and consistency you like. Add the hot sauce to taste.
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Adapted from several recipes.
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