Salsa de Tomate Yucatecan

Yucatán Tomato Sauce
Make this sauce with the best and ripest tomatoes, and it will have a rich and marvelous flavor. Use this sauce with Eggs, Motul Style on Tortillas, a favorite Yucatán egg dish made with beans, peas, and ham; and with grilled chicken.
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Ingredients

Makes about 2 cups

  • 6 medium-size ripe tomatoes
  • 2 to 3 serrano chiles chopped with seeds
  • 3 tablespoons vegetable oil
  • 1 large white onion finely chopped
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • Line a baking sheet with foil.
  • Put the tomatoes on the baking sheet, and broil them under an oven broiler, about 5 inches from the heat until the skins are lightly charred, about 6 to 8 minutes.
  • Turn the tomatoes over with tongs to char all sides as evenly as possible.
  • Remove and discard the cores.
  • Put the tomatoes in a blender jar with the skins on.
  • Add the serrano peppers, and blend until smooth.
  • Reserve in the jar.
  • In a medium pan, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes.
  • Add the reserved tomato mixture, salt, and pepper.
  • Cook the sauce partially covered, stirring frequently, over medium-low heat about 15 minutes, or until thoroughly cooked and the flavors are blended.
  • Adjust seasoning, if needed.

Notes / Tips / Wine Advice:

The sauce keeps for 5 or 6 days refrigerated, or can be frozen up to 3 months
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Cuisine Mexican