ReceptnaptárSpanish Basic Sauce (Tomato Chili Sauce)
The tomato and chili base sauce is a versatile foundation of Mexican cooking: dried and fresh chili, tomato, onion and garlic. It goes with tortillas, rice, roast meat or eggs. One batch lasts for several days.
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Ingredients
Method
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- Cook the peppers in a little water until tender, then press them through a sieve.
- Sauté the onion, parsley and garlic in olive oil until translucent.
- Add the pepper purée and the finely chopped tomatoes, salt, and season with oregano.
- Simmer over low heat for 15-20 minutes, then strain.
- Serve with tortillas, rice or roast meat.
Source: Project Gutenberg – Prepared Spanish Sauce (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Pressing it through a sieve makes the sauce silky.
- Toast the dried chilies in a dry pan for half a minute before cooking them for a deeper flavor.
- It freezes well in small portions.
Frequently asked questions
How long does it keep?
5 days in the fridge, 3 months in the freezer.
How spicy is it?
That depends on the kind of chili and its seeds; ancho is milder, guajillo is medium.
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- Mexican Bean Soup with Corn and Cracklings (caldo de frijol)
- Beans with Cheese (Frijoles con queso)
- Mexican fish soup with white wine
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- Tomato and Chili Onion Salad
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