This sauce is perfect on top of tamales.
From Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
by Rick Bayless.
Salsa Cocida de Jitomate
This sauce is perfect on top of tamales.
From Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
1 1/2 lb ripe tomatoes -or- 28 oz can good quality tomatoes, drained*
4 serrano chiles -or- 2 jalapeno chiles
1/2 small white onion, chopped
1 large garlic clove, peeled and roughly chopped
1 tbl lard or vegetable oil
1/2 tsp salt
*If tomatoes aren't in season, I use 2 14oz cans of chopped tomatoes: no draining or chopping required!
If using fresh tomatoes, boiled or roast them, then peel & core.
For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid.
Roughly chop the tomatoes and place in a blender or food processor.
If you want a milder sauce, first seed the chiles.
Then chop them into small bits and add to the blender or processor, along with the onion and garlic.
If using a blender, stir to distribute the ingredients evenly, then process the mixture until pureed (but still retaining a little texture).
Heat the lard or oil in a medium-large skillet over medium-high.
When it is hot enought o make a drop of the puree really sizzle, add it all at once and stir constantly for about 5 minutes, as the puree sears and cooks into a thicker, more orange-colored sauce.
Season with salt and remove from the fire.
The Johnson Family Cookbook